IF YOU don’t have much room in your life for cooking complicated meals, why not try Australia’s fabulous fungi!
September is mushroom month, the ideal time to take advantage of the fresh spring taste of one of nature’s most versatile foods. Fast to cook, they go well with a range of ingredients.
Mushrooms are the perfect food for today’s lifestyle.
Roast lamb with balsamic mushrooms
Ready in 60 mins
Serves 4 6
Ingredients:
1.8kg easycarve lamb leg
2 garlic cloves, thinly sliced
3 sprigs Rosemary, cut into 2cm lengths
Olive oil cooking spray
500g cup mushrooms, thickly sliced
¼ cup olive oil
11/2 tbs balsamic vinegar
What to do:
1. Preheat oven to 200ºC. Place the lamb in a roasting pan. Cut eight small, 1 cm deep holes into the lamb. Press the garlic and Rosemary into the holes. Spray both sides of lamb with oil and season with salt and pepper. Roast for 10 minutes. Reduce oven to 180ºC. Roast a further 30 minutes.
2. Meanwhile, place the mushrooms in a large ceramic bowl. Combine the olive oil and balsamic vinegar and pour over the mushrooms, turn to coat. Stand 40 minutes.
3. Remove lamb from the oven. Spoon mushrooms and any remaining balsamic mixture around the lamb.
Return to the oven and roast a further 20 minutes for medium or until lamb is cooked to your liking. Stand, covered for 10 minutes. Slice the lamb and serve with mushrooms and salad if desired.
