Mad Butcher's Butcher Est. 1971
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1. Pre‐heat oven to 180°C. Mix the olive oil, thyme, zest and lemon juice. Season and spoon half the mixture over the lamb and toss the other half through the vegetables.
2. Place lamb into a roasting dish and bake for 15 minutes before adding the tossed vegetables and cooking for a further hour. Add the asparagus and cook a further 5 minutes
3. Rest the meat under foil in a warm place.
To serve, slice the lamb and serve with the vegetables, scattered with fresh thyme leaves and lemon zest.
Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....
Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...
Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...
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