Roast Lamb Shoulder

1X1.1 kg lamb shoulder with bone (or without is ok)
2 tablespoons olive oil
1 whole garlic bulb, halved
3 Rosemary sprigs

Preheat oven to 160C
Trim lamb any excess fat
Rub in olive oil, season with salt and pepper
Place lamb in roasting pan
Place garlic and rosemary sprigs on top lamb/in tin
Pour in 1 cup water
Cover tray with foil and bake for 2 hrs.


Uncover lamb, increase temp to 220C and roast for another 20 mins to brown. You may want to remove garlic and set aside so it doesn't burn. The meat will fall off the bone. I serve with roast suds and home made mint sauce.

Roast Pumpkin, Chorizo and olive salad

I found this salad in the Masterchef magazine dec 2011 and made it for big BBQ.  A fantastic salad... love love loved it! So did everyone else too.

You will need:
2kg small jap pumpkin, seeded and washed halved and sliced into thinnish wedges (24 if you are using whole thing).
2 chorizo sausage sliced
1/2 cup kaamata olives
1/4 cup green olives
1 bulb garlic in separated but left in skins
1 long red chilli seeded and chopped finely
80g piece day old sourdough or rustic loaf torn roughly into pieces (croutons)
6 sprigs thyme
1 1/2 teaspoon sumaac
100 mls extra virgin olive oil
1 lemon zested and juiced

what to do:

Preheat oven fan forced to 220 C
Use very large roasting pan or two pans so as not to overcrowd ingredients ;)
Place pumpkin, chorizo, garlic, olives, chilli bread and thyme into a bowl. Sprinkle with sumac, dazzle with 1/4 cup of oil, and bless with salt and pepper to season.

Fondle ingredients to combine.
Transfer mixture to pans and roast for 25 mins until golden brown
Transfer to platter. Whisk remaining olive oil and lemon juice, and anoint dish and scatter with lemon zest.

Tuck in...
Amazing.