Supplement

Delight your families’ taste buds with new recipes

Written By : SUN FIJI ADVERTISING. The first weekend of 2009 is here and what better way to kick off the New Year weekend then by cooking up the most
02 Jan 2009 12:00

image Written By : SUN FIJI ADVERTISING. The first weekend of 2009 is here and what better way to kick off the New Year weekend then by cooking up the most delicious meal for yourself and your loved ones.
Let us learn together how to make a fabulous dish for the whole family as a main course meal called Garlic-Roasted Lamb. This is one of the tastiest dishes to make for a Sunday lunch or for a New Year’s meal.
Ingredients
l 1 shank half leg of lamb (about 3 pounds)
l 1/8 teaspoon each salt and pepper
l 8 cloves garlic, sliced in half lengthwise
l 2 large sprigs fresh rosemary or 2 teaspoons dried
l 2 teaspoons olive or canola oil
l 4 large sweet potatoes, peeled and cut into 1-inch cubes
l 6 parsnips, cut into 1-inch pieces
Nutritional Information
l 1 serving:
l Calories 482
l Saturated Fat 3g
l Total Fat 10g
l Sodium 188mg
l Cholesterol 122mg
l Protein 43g
l Carbohydrate 55g
l Fiber 11g
Tip:
Use fresh rosemary, if possible (many supermarkets carry it). The flavour it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavour lamb by covering it with lemon slices before roasting.
Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.
Instructions:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the centre.
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.




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