Recipes

Not much compares to the fragrant scent of a melt in your mouth roast wafting through the kitchen on a cold winter night. For a wonderful, hearty feast indulge in a classic combination of zesty lemon rind, rosemary and olive oil with a succulent shoulder of lamb.This recipe is full of robust flavours and will leave you bewitched by the succulent meat falling from the bone. An easy-to-follow recipe that’s a real crowd pleaser!

Ingredients

1.5 – 2kg lamb shoulder roast, bone in

Finely grated rind of 1 lemon

1 tablespoon olive oil

2 tablespoons fresh, finely chopped rosemary leaves

2 teaspoons crushed garlic

½ teaspoon cracked black pepper

2 large brown onions cut into wedges

2 cups beef stock

Method

Score lamb meat with 5mm deep slits 20mm apart.
Combine lemon, olive oil, rosemary, garlic and pepper. Rub over lamb and into slits. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven on  fan bake to 160°C.
Place lamb in roasting dish with onions. Pour over beef stock. Cover dish tightly with foil, pinching around edges to seal.
Cook for 4 hours, lamb should be falling from the bone.
Serve with pan juices and roast vegies of your choice.

Preparation: 10min
Cooking: 20min
Serves: 12

Ingredients

125g butter, softened at room temperature
¾ cup caster sugar
2 eggs, beaten
½ teaspoon vanilla extract
¾ cup buttermilk
1½ cups self-raising flour
1 teaspoon of lemon zest
Method

Preheat oven to 180°C. Lightly grease a 6-cup friand cake tray or patty cake tray.
Beat together butter and sugar with electric beaters until pale and creamy. Beat in eggs one at a time until mixture is smooth. Add zest, vanilla, milk and flour and stir gently to combine.
Bake on shelf 1 or 3 for 20 minutes or until lightly golden. Cool on a wire rack then drizzle with lemon syrup.
To make the lemon syrup, place ¼ cup castor sugar and ¼ cup lemon juice in a small saucepan. Stir over a low heat until sugar has dissolved then increase heat slightly and simmer for 3-5 minutes. Pour warm syrup over cakes.