These recipes are supplied courtesy of the Australian Meat and Live-Stock Corporation.


Moroccan Easy Carve Lamb

Serves 4	1 Easy Carve Lamb Roast (leg or shoulder)
165g jar Mild Madras Curry Flavour Base	2 teaspoons freshly Crushed Garlic
1 tablespoon ground cumin seeds	1 tablespoon ground coriander
1/4 teaspoon ground cinnamon	425g can apricot halves, drained, juice reserved.

1	Weigh lamb to calculate cooking time aloowing per 500g: 20-25 mins - rare, 25-30 mins - medium, 30-35 mins - well done. Marinate lamb in combined flavour base, spices and reserved apricot juice 10-15 mins
2	Heat oven to 180C. Remove lamb from marinade and place on rack in roasting pan. Add a cup of water to pan. Add a cup of water to pan. Reserve marinade for basting.
3	Cook for calculated time, basting throughout.
4	Remove roast from oven and cover loosely with foil. Allow to stand 15-20 mins before carving.