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Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese

When you are cooking something like a lamb shoulder roast  that will be in the oven for quite some time, consider if you can cook another dish, or even a dessert at the same time.

In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾  hours. I am also baking a hazelnut pear cake that cooks at 300 degrees for approximately 50 minutes, so I will add that to the oven at the same time. If the lamb is beginning to feel nice and tender after 1 ¾ hours, I will increase the oven temperature to 375 to finish cooking the lamb for approximately 15 minutes.  

Once the temperature is increased vegetables to serve with the meal can be added to the oven.


Larissa Taboryski

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For the Lamb

1 - 2lb lamb shoulder roast

1 - tablespoon olive oil

1 - teaspoon herb’s de Provence OR

1 - tablespoon chopped fresh rosemary

4 - cloves garlic, minced

Kosher salt & pepper

For the Greens

1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces

3 - cloves garlic, minced

1 - tablespoon olive oil

1 - bunch broccolini, stems trimmed

1 - 14oz can chickpeas drained and slightly dried out

Dash of dried red chili (optional)

4 - oz Feta cheese, sliced


For the Lamb

Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking.

Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 45 mins.  Increase the heat to 375 and cook for 15 minutes, until the roast is nicely browned and the meat is very tender. 

Remove the roast from the oven and set aside to rest before carving. The internal temperature of the roast should be at 145 degrees and will rise at least ten degrees while the roast is resting.

For the Greens

Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. 

Sprinkle with kosher salt and spread onto a rimmed baking sheet.  

Bake at 375 for 10 - 12 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt.

Click here for the Chocolate Cake with Pears and Hazelnuts.


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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