Coles Catalogue - 01/08-31/08/2019 (Page 28)

cooking with curtis roast lamb with olive salsa verde & yoghurt sauce serves 6 with leftovers cooking 1 hour 40 mins rosemary whipped cream 2.5kg coles australian lamb whole pitted kalamata olives v4 cup drained baby capers finely chopped va cup finely chopped flat-leaf parsley yoghurt sauce greek-style yoghurt v2 cup finely chopped mint cover and refrigerate for at least at least 4 hours and up to 1 day rack in a roasting pan and roast for or until the lamb is cooked to your board and rest for 15 mins leaves and serve with the salsa verde yoghurt sauce and flatbread per 100g lamb with bread & sauces olive oil cake with citrus & rosemary oven and preheat oven to 190°c paper and spray with olive oil spray and baking powder to combine the mixture between your fingertips beat on medium-high speed for about set aside for 10 mins to rest slices over base of the prepared pan spread batter over the citrus in pan bake for 30-40 mins or until a toothpick inserted in the centre of the cake comes invert the cake onto a serving plate until thick the rosemary whipped cream per serve without extra oil serve with small rosemary sprigs the garlic mixture all over the lamb to for at least 4 hours and up to 1 day at room temperature