Unox Australia have released their recipe for the perfect AUSSIE ROAST LAMB, just in time for Australia Day.
"Following the great National Lamb Rollout from our friends at Australian Lamb we thought there is no better time than Australia Day to perfect the Aussie roast lamb in the CHEFTOP MIND.Maps™ PLUS.
Utilising the MULTI.Point core probe to get a perfect internal temperature of 52°C with a juicy pink centre with a crispy skin on the outside. Perfectly cooked using thermal fall technique where we sear the meat first, then slowly bring the temperature down in order to have a low and slow rendered fat for gentle distribution of the heat and to maintain the juiciness inside. Not only did we cook a roast lamb but at the same time we placed potatoes and garlic under the grid of the BACON.40 tray (TG945) to catch the fat and flavour from the lamb. Accompanied with pan-fried roasted tomatoes using the same lamb fat as the potatoes.
PROCEDURE
- Prepare your lamb roll noisette, using your preferred herbs (confit garlic, mint, basil, rosemary or chilli) and breadcrumbs.
- Marinate your lamb overnight, I used sweet soy sauce, bay leaves and paprika.
- Place your lamb on a BLACK.40 tray with potatoes and garlic underneath and brush it with good quality EVOO
- Before launching the program and preheating the oven, bring the core probe to its holder located next door the door latch.
- Cook using the cooking program outlined in the next section.
TIP: At the end of the cooking program you can create a holding step to hold food at 60°C if you're not in the restaurant/kitchen. Just be careful of the carry over!
COOKING PROGRAM
Leave Unox Intelligence Performance as is, with Smart.Preheating and Adaptive.Cooking on.
Set the below programs and change the time to suit the product you are cooking.
TIP: Spray EVOO on the lamb to achieve crispy skin! Enjoy!
