Here’s another of Norma Miller’s tasty halogen recipes!
Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link to the right in our sidebar.
Ingredients (serves 4)
1 tsp ground allspice
½ tsp ground ginger
3 tbsp prepared French mustard
2 tbsp sunflower oil
Freshly milled salt and black pepper
950g/2 lb 2 oz boned leg of lamb
Meat is so successful cooked in the halogen oven. Remember to leave it to rest for 10 minutes before carving. You will need a large shallow roasting tin which fits in your oven.
1.Preheat the halogen oven to 190°C (374°F).
2. Spoon the ground allspice and ginger, mustard, oil and a little seasoning into a small bowl and mix to a paste.
3. Trim off any excess fat from the lamb. With a sharp knife, make several deep cuts into the meat on all sides.
4. Rub the paste all over the lamb, pushing it into the cuts.
5. Put the lamb into the roasting tin and cover with foil. Put into the hot oven (low rack) and cook for 20 minutes. Turn the lamb over, cover and cook a further 20 minutes. Again, turn the lamb over, open the foil and cook a further 10-15 minutes or until browned, piping hot and cooked through. Serve sliced with the pan juices spooned over.
Source: “The Halogen Oven Secret”, Norma Miller