Trim excess fat from leg, bone and remove excess internal fat. Grate the ginger coarsely and mix the satay
sauce, peanut butter and lemon juice. Saturate the slice of wholegrain bread with the sauce. Sprinkle a little
garlic sauce over the boned leg rub into flesh and skin. Pour sauce over opened leg, spread with a spoon
or fork, place bread slice inside leg, reform and truss using skewers and cooking string. Spread excess
sauce all over outside of prepared lag. Place leg on wire rack in convection oven and cook for 30 minutes
at 190°C. Meanwhile, peel and clean potatoes, pumpkin and onions. Place in a bowl and add a little sauce,
toss vegetables until lightly covered with sauce. After leg has cooked for 30 minutes at 190°C, turn leg, add
vegetables, cook for a further 40 minutes approximately, turning vegetables once. Allow to stand for
approximately 10 minutes before carving.
R
R
o
o
a
a
s
s
t
t
L
L
e
e
g
g
o
o
f
f
L
L
a
a
m
m
b
b
Leg of lamb
Clove of garlic
Several sprigs of fresh rosemary
2 tsp. brown sugar (or3 tsp. dried rosemary)
salt and pepper to taste
Cut all excess fat from meat. Peel garlic and rub garlic over meat. Take leaves fro rosemary sprigs, mix
with brown sugar and salt and pepper, and sprinkle over meat. Place lamb on low wire rack and set oven to
200°C. Cook for about 20minutes, turn meat, reduce thermostat to 180°C and cook for another 60 minutes
or until done to your taste. Vegetables can be roasted around the meat during the last 45 minutes at 200°C.
B
B
B
B
Q
Q
S
S
t
t
y
y
l
l
e
e
P
P
o
o
r
r
k
k
C
C
h
h
o
o
p
p
s
s
4 pork chops
10mls olive oil
1 small, chopped onion
1/3 cup tomato sauce
1 tablespoon vinegar
1 tablespoon Dijon mustard
1 tablespoon chilli powder
salt and pepper
Heat the oil in a frying pan, add onion and cook until soft. Add tomato sauce, sugar, vinegar, mustard and
chilli powder, stir and cook for 3 minutes. Put to one side. Preheat convection oven to 220°C. Brush both
sides of meat with the barbecue sauce and sprinkle with salt and pepper. Place chops on high rack and
cook for 20 minutes or until tender and cooked through. Turn once and brush with sauce.
C
C
h
h
i
i
n
n
e
e
s
s
e
e
-
-
S
S
t
t
y
y
l
l
e
e
S
S
p
p
a
a
r
r
e
e
r
r
i
i
b
b
s
s
1.7kgs pork spareribs, split
Sauce:
3 tablespoons honey
