FOOD

Put your trusted oven to good use to make these delicious roast recipes and two desserts that are pefect for sharing ... and impressing

Switch on your oven for these crowd pleasers. Plus, two dessert recipes to satiate the sweet tooth.

SLOW ROAST SPICED LAMB

PREP AND COOK TIME 4 HOURS | SERVES 4

INGREDIENTS

½ cup lemon juice

2 tbsp olive oil

2 garlic cloves, crushed

2 tsp dried mint

1 tsp ground cumin

½ tsp mixed spice

2kg bone-in lamb leg

2 red onions, cut into wedges

6 medium potatoes, peeled and cut into bitesize chunks

1 lemon, cut into chunks

Rocket leaves and fresh mint, to serve

METHOD

Combine lemon juice, oil, garlic, mint and spices. Season well. Rub it over the lamb. Marinate overnight. Preheat oven to 160°C. Line a roasting pan with parchment paper. Spread onion in an even layer over the pan. Place lamb on top and pour the marinade over. Bake for 2 hours 30 mins. Add potatoes to pan. Scatter lemon chunks over the lamb. Bake for a further 1 hour 30 mins. Transfer the lamb to a plate and it rest, covered loosely with a foil, for 20 mins. Meanwhile, increase oven temperature to 200°C. Bake potatoes and onions a further 15-20 mins. Serve lamb with roasted veggies, greens and pan juices.