LAMB WITH ROSEMARY TOPPING
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Serves 4 INGREDIENTS 1 Lamb thick flank or topside (Weigh roasts to calculate cooking time as per cooking instruction sheet.) 2 cloves garlic 1/4 cup olive oil 1/2 tsp grated lemon rind 2 tbsps lemon juice 1 dsp tomato paste 1 tsp cracked black peppercorns 1 tbsp seeded prepared mustard 1 tsp sugar 1 tsp chopped fresh thyme 2 tbsps chopped fresh rosemary METHOD Oven temp: 190oC 1. Using a sharp knife, make small incisions in the lamb & insert a slices of garlic. Place lamb in a roasting dish. 2. Combine the rest of the ingredients, except the thyme & rosemary and whisk until thickened. 3. Brush half the mixture over the lamb and roast for 10-15 minutes 4. Brush lamb with the remaining oil mixture. Sprinkle with thyme & rosemary. Roast for calculated cooking time. 5. Remove lamb from dish and rest covered with foil in a warm place for 15 minutes. Cut across the grain. Serve. Remember Texel cooks quicker than conventional lamb |
