|1 bunch Dutch carrots, peeled
3 onions, peeled, halved horizontally
3 sticks celery, washed and roughly chopped
2-2.5kg lamb shoulder, bone in
4 tablespoons olive oil
4 sprigs thyme
3 cloves garlic, extra cut into slivers
6 sprigs thyme
3 bulbs garlic, halved horizontally
Murray River Sea Salt
Freshly ground white pepper
|1 whole spaghetti squash
3 sprigs thyme
1 teaspoon Murray River Sea Salt
|1.||Pre-heat oven on Fan Plus at 210°C.|
|2.||Place carrots, onions and celery on the multi- purpose tray, drizzle with 3 tablespoons
olive oil and scatter with 3 sprigs of thyme.
|3.||Make 12 cuts with a sharp paring knife in the skin of the lamb. Stud the garlic into the
holes and rub with olive oil and extra thyme leaves.
|4.||Season with salt and pepper and place halved garlic bulbs around the tray.|
|5.||Place the lamb on top of the vegetables, leaving enough room to one side for the
spaghetti squash and place on shelf position 1.
|6.||Select User programmes and create the following:
Stage 1 Select Combination mode Fan Plus at 210°C + 25 minutes + 0% moisture
Stage 2 Select Combination mode Fan Plus at 180°C + 10 minutes + 60% moisture
Stage 3 Select Combination mode Fan Plus at 120°C + 2 hours + 80% moisture
Follow prompts on the screen to start cooking.
|7.||Set the minute minder for 1 hour.|
|1.||Cut spaghetti squash in half lengthways, remove seeds and a thin layer of skin
from the base of one side so that it sits level in a roasting pan.
Place the butter and thyme sprigs on one half and season with salt and pepper.
|2.||Sandwich the two halves together and place on the multi-purpose tray with the
lamb for the last hour of cooking. Set the minute minder for 1 hour.
|3.||Test the squash to see if cooked all the way through, it should now resemble
spaghetti in its skin.
|1.||Place vegetables, roasted garlic and lamb on a large warm platter with the squash