Michael Weldon: how to cook the perfect Sunday roast with all the trimmings perfect for Father’s Day

Michael Weldon shares how to cook the perfect Sunday roast with all the trimmings perfect for your Father’s Day feast.

The TV personality, chef and Coles ambassador has appeared on various shows over the years, including Farm to Fork and Masterchef.

Sunday Slow roast leg of lamb with all the sides

Ingredients

• 1 Coles leg of Lamb scored 1cm into the lamb

Marinade

• 5 garlic cloves
• 5 anchovy fillets
• 1/2 bunch parsley
• 2 sprigs of rosemary, leaves picked
• 1/2 cup olive oil.
• Sea salt
• 3 onions halved
• 1 cup chicken stock

Roasted potatoes salad

• 1kg Red Royale, quartered and boiled until tender
• 1 cup yoghurt
• 2tbs olive oil
• 1/2 bunch parsley, chopped
• 1/2 bunch coriander, chopped
• 1/2 jar baby capers
• 2 spring onions, sliced
• 2tbs hot English mustard

Tomato, Shallot and sourdough salad

• 4 heirloom tomatoes, chopped into bites size pieces
• 2 shallots, sliced super thinly
• 1/2 jar baby capers
• 1/2 bunch of parsley, leaves picked
• 1/2 loaf sourdough torn into chunks and toasted in olive oil Pinch of sea salt
• Fresh leafy greens
• 1 bag baby cos leaves
• 1 radicchio, sliced into 1 cm strips
• 1 cucumber, sliced thinly
• 1/2 bunch chives, sliced thinly
• 1 lemon, juice
• 2tbs olive oil
• Sea salt
• Black pepper
• Potato salad.

Methods

1 Pre head an oven to 150C.

2 Blend the lamb marinade ingredients into a smooth paste. Coat the lamb and place into an oven tray, with the onions and stock. Cover in foil and roast for 4–5 hours until falling apart. Uncover the roast, baste and cook for 30 minutes at 180C to caramelise the outside of the roast.

3 Dress the potatoes in olive oil and roast at 180C until golden all over.

4 In a bowl mix together the dressing ingredients until smoothly combined. Just before serving toss the roasted potatoes through the dressing to coat. Serve straight away.

5 In a bowl mix together the tomato salad until all the ingredients are coated in the olive oil.

6 In a bowl dress the salad ingredients with the lemon, olive oil and a pinch of salt.

7 Serve the lamb shoulder with the juices from the pan poured over the top and a pair of tongs to pull the meat apart. Then all the sides on the middle of the table sharing style.

This recipe was originally published at 7news.com.au.