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Lamb Shoulder Roast

One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor.  I am not suggesting you have to cook a cake at the same time but it’s good to know if you are cooking something like a lamb shoulder roast  that will be in the oven for quite some time that you can cook a dessert at the same time.

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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

Roasted Greens Chickpeas and Feta Cheese

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


My cooking plan is to cook the lamb shoulder roast at 300 degrees Convection for about 1 ½ hours.  The cake also cooks at 300 degrees and takes approximately 50 minutes to bake so I will cook that during the first hour the roast is in the oven. Once it’s out of the oven I will increase the temperature to 375 to make sure the lamb renders any fat and gets nice and crisp.  The vegetables will only take about 12 - 15 minutes to cook so they go in at the very end.

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 15 mins.  Increase the heat to 375 and cook for 15 minutes, remove from the oven and check the internal temperature, it should be 145 degrees, and set aside to rest before carving.

Roasted Greens Chickpeas and Feta Cheese

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 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt.

Serves 4



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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