Pork Neck with Pine Mushrooms and Purple Congo Potato Puree
Promotional recipe by Brent Savage from “Bentley Contemporary Cuisine”, published by Murdoch Books i...
1 x 1.25kg lean lamb leg roast
1 tablespoon crushed garlic (in jar)
1 tablespoon dried rosemary
½ cup thick mint sauce
Preheat oven 180°C fan forced.
Place lamb into a plastic container that has a lid. Rub garlic and rosemary all over the lamb. Pour mint sauce over the top of the lamb and rub in. Put lid on container and seal tight. Leave in fridge overnight. Turn lamb in the morning and leave in fridge until ready to cook.
Place lamb onto a baking tray that has been coated with cooking spray then pour marinade over top. Bake for 2 hours, or until cooked to your liking. Once cooked, remove from oven and leave to sit for 10 minutes before slicing. For a delicious low-fat baked vegetables recipe go to Symply Too Good To Be True book 1.
Suitable to be frozen.
RECIPE FROM 'SYMPLY TOO GOOD TO BE TRUE BOOK 6'
FAT TOTAL 4.8g
KILOJOULES 1144 (cals 273)
GI RATING TOO LOW IN CARBS TO SCORE A RATING
So many people, both male and female, tell me that they don’t know how to cook so today we are going to go over the most basic tips to get you cooking up a storm. It’s time for all you non-cooks to step up and learn the ways of the kitchen. I think the best thing you can do as a parent or grandparent, is to teach your children how to cook. This way they may eventually leave home one day. Remember we all have to start somewhere, so I have come up with simple tips to get you more confident in the kitchen.
Read these tips for beginners in my AGFG blog submission 'Cooking for Dummies' http://www.agfg.com.au/Blog/post/2011/09/14/Cooking-for-Dummies.aspx