Michael Weldon is a chef and Coles ambassador.
Weldon is also a TV personality and has appeared on various shows over the years, including Farm to Fork and Masterchef.
Appearing on Sunrise on Friday, Weldon shared how to cook the perfect Sunday roast with all the trimmings perfect for your Father’s Day feast.
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Recipe below:
Sunday Slow roast leg of lamb with all the sides
Ingredients
Slow Roast leg of lamb
1 Coles leg of Lamb scored 1cm into the lamb
Marinade
5 garlic cloves
5 anchovy fillets
1/2 bunch parsley
2 sprigs of rosemary, leaves picked
1/2 cup olive oil.
Sea salt
3 onions halved
1 cup chicken stock
Roasted potatoes salad
1kg Red Royale, quartered and boiled until tender
1 cup yoghurt
2tbs olive oil
1/2 bunch parsley, chopped
1/2 bunch coriander, chopped
1/2 jar baby capers
2 spring onions, sliced
2tbs hot English mustard
Tomato, Shallot and sourdough salad
4 heirloom tomatoes, chopped into bites size pieces
2 shallots, sliced super thinly
1/2 jar baby capers
1/2 bunch of parsley, leaves picked
1/2 loaf sourdough torn into chunks and toasted in olive oil Pinch of sea salt
Fresh leafy greens
1 bag baby cos leaves
1 radicchio, sliced into 1 cm strips
1 cucumber, sliced thinly
1/2 bunch chives, sliced thinly
1 lemon, juice
2tbs olive oil
Sea salt
Black pepper
Methods
Pre head an oven to 150deg c.
Blend the lamb marinade ingredients into a smooth paste. Coat the lamb and place into an oven tray, with the onions and stock. Cover in foil and roast for 4–5 hrs until falling apart. Uncover the roast, baste and cook for 30 minutes at 180deg c to caramelise the outside of the roast.
Dress the potatoes in olive oil and roast at 180deg until golden all over.
In a bowl mix together the dressing ingredients until smoothly combined. Just before serving toss the roasted potatoes through the dressing to coat. Serve straight away. (This would be good to show on camera)
In a bowl mix together the tomato salad until all the ingredients are coated in the olive oil.
In a bowl dress the salad ingredients with the lemon, olive oil and a pinch of salt.
Serve the lamb shoulder with the juices from the pan poured over the top and a pair of tongs to pull the meat apart. Then all the sides on the middle of the table sharing style.
