1 leg lamb garlic sliced rosemary butter sliced potatoes ¼ c chicken stock
this has no real amounts, depends on your taste
cut slits in the lamb and stud with garlic and rosemary cover lamb with a decent thick layer of butter place potato in base of a baking dish pour over ¼ cup stock and sprinkle with rosemary and garlic place wire rack over the top place lamb on rack and bake at 200oC (moderately hot) until lamb is cooked and potatoes are cooked and crispy on edges
serve with other veges like carrot, pumpkin, peas, broccoli etc
2 contributions:
Crying Roast Lamb
(not for the fat conscious)
1 leg lamb
garlic sliced
rosemary
butter
sliced potatoes
¼ c chicken stock
this has no real amounts, depends on your taste
cut slits in the lamb and stud with garlic and rosemary
cover lamb with a decent thick layer of butter
place potato in base of a baking dish
pour over ¼ cup stock and sprinkle with rosemary and garlic
place wire rack over the top
place lamb on rack and bake at 200oC (moderately hot) until lamb is cooked and potatoes are cooked and crispy on edges
serve with other veges like carrot, pumpkin, peas, broccoli etc
Savoury impossible pie
From: 'All time favourites' Australian Women's Wee
Serving size: Serves 4
Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Lunch, Main
INGREDIENTS
1/3 cup plain flour
1 ½ cups milk
3 eggs
2 bacon rashers, chopped
3 Shallots, chopped
1 cup grated cheddar cheese
130g can corn kernels, rinsed, drained
2 tablespoons chopped fresh parsley
METHOD
Fry bacon until browned, place bacon into a sieve and allow to drain
Oil shallow 23cm round flan dish. Whisk flour and milk in medium bowl until smooth; whisk in eggs.
Stir in remaining ingredients; pour mixture into prepared dish. Bake in moderately slow oven about 1 hour or until set.
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