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I love the caramelised balsamic.Its amazing on eggs and salad and I baste my chicken with it.Also for gifts
When I lived in Italy, I took the oil for granted. Now! Wow! So can taste the difference compared to the **** in stores. Thank you.
Light and fruity. Enjoy so much with bread and Pukara chili smoked salt flakes. It was sold out when I tried to place the second order. It must be popular.
It is perfect. Best I’ve ever bought. Thank you so much for producing it.
One Tray Roast Lamb and Potatoes
No washing up with this dish! An easy, flavoursome meal.
Ingredients
Leg of lamb
Potatoes
Fresh rosemary
Cloves of garlic
Salt
Freshly ground black pepper
Pukara Estate Natural Smoked Extra Virgin Olive Oil
Method
Preheat oven to 180C. While the oven is heating, place the lamb in a large baking tray. Brush with extra virgin olive oil and season with salt and freshly ground black pepper. Sprinkle with chopped fresh rosemary leaves and crushed cloves of garlic, then place in the oven.
Put potatoes in a saucepan and bring to a boil. Remove from heat and drain when par-boiled. Place back in the saucepan, drizzle with a generous amount of olive oil, place the lid on, and shake vigorously to coat all the potatoes with oil.
Place the potatoes in the baking tray around the base of the lamb and continue roasting until the potatoes are golden brown and the lamb is cooked. The juices from the lamb should run nearly clear but still have a slightly pink tinge.