Rosemary Roast Of Lamb Recipe
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Ingredients
1 4-to-5-lb (2 - 2.5 kg) leg of lamb
1 tsp (5 mL) pepper, freshly ground
1 tsp (5 mL) ginger, freshly grated
2 tsp (10 mL) rosemary
1 tsp (5 mL) basil
1 tbsp (15 mL) vegetable oil
1/4 cup (60 mL) fine breadcrumbs
Directions
Preheat the convection section of your microwave oven at 375 °F (190°C) (check for procedure in your oven operational manual).
Place a rack in the oven ceramic tray with a pie plate underneath.
Mix all the ingredients together and spread on top of the roast, then set it on the rack.
Microwave 15 minutes per pound (500 g) at 375 °F (190°C) for medium and 5 minutes per pound (500 g) for medium-rare.
Let stand 15 minutes in a warm place before serving.
To make gravy Add to the juice in the plate 1/3 cup (80 mL) red wine or chicken broth.
Scrape the bottom of the plate and crush all the browned bits.
Microwave 1 minute at HIGH.
Pour into a sauceboat.
Place a rack in the oven ceramic tray with a pie plate underneath.
Mix all the ingredients together and spread on top of the roast, then set it on the rack.
Microwave 15 minutes per pound (500 g) at 375 °F (190°C) for medium and 5 minutes per pound (500 g) for medium-rare.
Let stand 15 minutes in a warm place before serving.
To make gravy Add to the juice in the plate 1/3 cup (80 mL) red wine or chicken broth.
Scrape the bottom of the plate and crush all the browned bits.
Microwave 1 minute at HIGH.
Pour into a sauceboat.
