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Preparation Time: 5 minutes
Cooking Time: 90 minutes
Serves: 6
Source: BeefandLamb
Ingredients
1½ kg easy carve lamb leg
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, peeled and sliced
2 tbsp warm honey
roasted tomatoes, roasted potatoes and steamed green beans to serve
Cooking Instructions
- Preheat the oven to 180ºC. Mix olive oil, lemon juice, garlic and honey. Season the lamb with salt and pepper. Place lamb in a large oven bag. Pour lemon and honey mixture over lamb.
- Tightly tie the end and cut 3 slashes in the top of the bag. Place lamb into a roasting dish, roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.
- Remove lamb from oven and rest for 15 minutes before carving. Carefully remove lamb from oven bag, place lamb on a serving plate and pour over any juices.
Serve with roasted tomatoes, roasted potatoes and beans.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6
Source: Taste
Ingredients
1.5kg Chicken Thigh Cutlets or Fillets and Chicken Drumsticks
2 lemons
5cm-piece ginger, cut into matchsticks
1/3 cup (80ml) honey
1/4 cup (60ml) salt-reduced soy sauce
2 bunches broccolini, cut into 5cm lengths
Cooking Instructions
- Preheat oven to 200°C. Arrange the chicken in a roasting pan. Thinly slice 1 lemon and arrange slices over the chicken. Sprinkle with ginger.
- Juice the remaining lemon. Combine the lemon juice, honey and soy sauce in a small bowl. Pour evenly over the chicken. Roast, basting occasionally with pan juices, for 40 mins or until chicken is golden brown and cooked through.
- Add the broccolini to the chicken mixture. Bake for 2 mins or until bright green and tender crisp.
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