YOUR RECIPE FOR CONVECTION COOKING!
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Roast Leg of Lamb with Baked Eggplant Ratatouille
Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains.
Roast Leg of Lamb
1 semi boneless leg of lamb, approx 4 - 5lbs
4 cloves garlic, minced
2 tbsp, finely chopped fresh rosemary
2 tbsp olive oil
3 shallots, peeled and cut in half
10 cloves garlic, peeled
2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks
3 large zucchini, cut into 1 ½” chunks
2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into
1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel)
¼ cup olive oil
1 level tsp herbs de Provence
4 medium roma tomatoes, cut into quarters (these are added later)
To coordinate the cooking plan on the following timing.
Lamb - 1 hr 25 minutes including 10 - 15 minutes for resting and carving.
Ratatouille - 40 - 50 minutes
Begin by seasoning the lamb and letting it sit overnight in the refrigerator. First give the lamb a generous sprinkle of Kosher salt, then combine the rosemary, garlic and oil and rub it all over the meat. Cover loosely with a sheet of wax paper and refrigerate for 6 hours or overnight. And be sure to let it sit outside of the refrigerator for at least an hour prior to cooking.
Organize the oven racks to accommodate the roast and the tray of ratatouille underneath.
Heat the oven in the Convection Roast or Convection Bake Mode 325 ℉.
Place the lamb on a rack in a shallow pan. And if your oven has a meat probe insert the sensor into the meat on the diagonal, taking care not to touch any bone.
Slide the lamb into the oven and activate the meat probe function then program to the desired internal temperature. Remember the internal temperature will rise as the meat rests so if you like your lamb medium rare, select an internal temperature of 125 - 130 degrees.
When the lamb has cooked for at least 45 - 50 minutes, slide the tray with the ratatouille into the oven.
Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl.
Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray.
When the lamb has cooked for 45 - 50 minutes, add the tray of ratatouille into the lower part of the oven. Remove the lamb when the meat probe indicates it has reached the desired internal temperature and set aside to rest. Carefully combine the tomatoes with the other ratatouille vegetables and reprogram the oven to finish cooking the vegetables in the Convection Roast or Convection Bake Mode,400℉ and set the timer for 25 minutes.
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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.
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.