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