Roast Leg of Lamb

Rosemary Roast LambIngredients:
1 leg of lamb
3-4 fresh rosemary sticks
5 garlic cloves, peeled & crushed
15ml Parsley, chopped
15ml mint, chopped

Method:

Trim excess fat.  
Mix garlic, parsley and mint together.
Make incisions into the meat, and insert herb mix.
Skewer rosemary sticks through meat

Place lamb in roasting pan and roast at 220oC for 20 minutes, then decrease temperature to 180oC, and roast for a further 30 minutes per 450g.

Slowly Cooked Simple Beef & Tomato Stew

Slow cooked beef and tom stewIngredients:
500g Stewing Beef
1 onion, chopped
4 carrots
1 Tin Tomatoes
15ml tomato paste
2 cloves garlic, crushed & set aside for 10 minutes
1 cup red wine
200ml stock
500g stewing vegetables (butternut / pumpkin / marrow / parsnips / carrots)

Method:
Add all ingredients to the slow cooker, set on low, and leave for 8 hours.
Enjoy!

Slow Cooked Beef & Mustard

Beef and MustardIngredients:
500g Stewing beef (cubed)
1 Tbsp Olive Oil
1 medium onion
2 Tbsp pecan nuts
½ tsp grated orange rind
125ml dry red wine
¼ cup seeded mustard
250ml Orange juice
5 carrots
2 Tbsp fresh chives

Method:
Add all ingredients except chives to slow cooker & cook on low for 8 hours.
Sprinkle with fresh chives & serve with basmati rice, and steamed broccoli.

Additional information