Edwin Adkins

Culinary Support

“The 65°C core temperature in the first cooking step can be adjusted to suit your liking. Drop it to 58°C if you like the meat more medium rare."

Recipe by Edwin Adkins

Roast leg of lamb

Savour the exquisite flavours of a tender roast lamb leg cooked flawlessly in an Invoq oven.

Ingredients

One whole leg of lamb 3 cloves of Garlic 4 sprigs of Rosemary Olive oil Rock salt and pepper

Preparation

1 Dry the meat well with paper towel and place in a 60mm tray 2 Blend together the peeled garlic, picked rosemary leaves and olive oil to make a paste 3 Spread generously over the meat and allow to marinade for an hour or two in the fridge 4 Season well before cooking

Cook using the following method

Preheat - 140°C - 1 minute

Note: Insert product (an alarm will sound). Remember to insert the temperature probe fully

CombiSpeed – 30 Humidity – 30% Fan speed - Delta T 65°C

Convection - 160°C - 10 minutes – 100% fan speed

Recommendation of the tray

Imperial® tray 60 mm

After cooking

Leave the meat to rest for 15 minutes before slicing. This will help to retain the natural juices of the meat.

Download recipe roasted leg of lamb

Edwin Adkins

Culinary Support

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