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EVENT - AIP to run joint event with NZIFST- The Australian Institute of Packaging (AIP) is pleased to advise that they will be running a joint event with the New Zealand Institute of Food Science and Technology on Tuesday the 29th of September in Auckland. read article

Tania's recipe

What better way to kick off spring than with a roast lamb. We're having some stunning days but in the evenings the weather is still coolish, so we may be wanting to lighten up our meals for Spring, while still enjoying something warm and nurturing.

I found this recipe for slow baked lamb which enables us to do just that. Serve with a fresh salad, and some crispy roasted potatoes for a lovely spring meal.

Slow Baked (Greek Style) Lamb

Ingredients

• 2 teaspoons sea salt

• 6 garlic cloves, sliced

• 6 sprigs rosemary, 5cm long each, leaves removed and chopped

• 1 tablespoon black peppercorns

• 100 ml extra virgin olive oil

• 3 tablespoons dried oregano

• 1.5 -2 kg lamb shoulder, boned

• 80 ml red wine vinegar

• 125 ml water

• 1 lemon, sliced to serve

Directions

Preheat a fan-forced oven to 170C (or 190C conventional).

Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.

Add olive oil and oregano to the paste and mix well.

Rub marinade into meat and place lamb in a ceramic baking dish.

Add vinegar and water to the dish, cover with foil and bake for 2 hours.

Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.

Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.

Enjoy !

SPECIAL FEATURES IN SEPTEMBER:
AUTOMATION//FRUIT & VEGETABLES// PLASTICS//SANITATION & CLEANING// SUSTAINABILITY// NZ PACKAGING – INCL. LABELLING & BARCODING

Contact Tania Montrose for details about special features in the months ahead. DDI: 09 484 1308, ft@hayleymedia.com