Prep time: 10 mins  
Cooking time: 2.5-3 hrs  
Serves: 4-6

Lamb

Ingredients

• Stanley Street Kitchen Slow Roasted Lamb Shoulder 1kg-1.2kg

Method

1. Preheat your oven or BBQ to 180°C.

2. Remove from packaging and place on an oven or a BBQ-friendly tray.

3. Heat uncovered until crispy and piping hot (45mins).

4. Gently pull lamb with 2 forks and enjoy.

Potatoes

Ingredients   

• 1.2KG wash potatoes
• Salt, pepper, olive oil
• 4 garlic cloves
• 50g butter
• 2 sprigs rosemary

Method

1. Place the potatoes in a pot with salted water and bring to boil. Turn down to simmer.

2. Cook for approx. 25-30 minutes or until soft.

3. Meanwhile, crush the garlic and pick the rosemary leaves. Cut the butter into cubes and place in a heatproof bowl.

4. Add the rosemary and garlic to the butter and place into the microwave for 1 minute.

5. Once the potatoes are soft, drain well. Place on baking tray drizzled with olive oil. Sprinkle salt and crush each potato by pressing down with a plate until flattened.

6. Brush the potatoes with the garlic rosemary butter put them into the preheated oven and turn down to 200°C. Cook for approximately 35 minutes until golden brown and crispy.

Carrots

Ingredients   

• 4-6 bunches of mixed colour Dutch carrots
• 2 tablespoons of honey
• 30g butter
• 5 sprigs thyme
• 1 lemon zest
• Salt, pepper, olive oil

Method

1. Cut the stems of the carrots, leaving one inch of the green tops on. Wash the carrots thoroughly.

2. Drain well, shake off the excess water and place carrots on a baking tray lined with baking paper.

3. Place the honey in a heatproof bowl with diced butter and thyme leaves. Place in the microwave for 40 seconds until melted. Mix through and grate zest of a lemon into the mixture.

4. Mix through and drizzle over the carrots. Toss well and cover with foil. Place carrots in the oven and cook for 15 minutes.

5. Remove the foil from the carrots and toss again. Cook for a further 15 minutes until soft and caramelized.

6. Meanwhile, pick a handful of the best carrot leaves and place in icy water to keep them fresh.

7. Once the carrots are ready, remove from the oven and serve on a plate, garnished with carrot leaves.  

Broccolini

Ingredients   

• 2-3 bunches of Broccolini
• 2 tablespoons of sesame seeds
• Salt, pepper, olive oil

Method

1. Cut off the bottom end of the broccolini and bring a large carousel or frying pan to high heat.

2. Drizzle with olive oil and add broccolini once hot.

3. Put the lid on and cook for 3-5 minutes on each side until vibrant green and golden brown.

4. Remove from the pan and serve and garnish with toasted sesame seeds.

Fig, Grape Goat Cheese Salad

Ingredients   

• 1 ½ bags mixed salad leaves
• 4 figs
• 150g Meredith Dairy goat cheese
• 5 tablespoons Greek lemon dressing

• 1 ½ cups white seedless grapes

Method

1. Slice the figs across into half discs, finely slice the grapes and set both aside.

2. Place mixed salad leaves into a serving bowl.

3. Add layers of sliced figs and grapes. Tear goat cheese pieces over the top.

4. Drizzle with Greek lemon dressing and serve chilled.