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Master a Lamb Roast

A Masterchef winner dishes up a sizzling roast dinner and zesty dessert


Now that you have your dream kitchen, it is time to start cooking! Hart & Co., the kitchen appliance experts, worked with MasterChef Australia star Justin Narayan to create these recipes.

According to Hart & Co’s Belinda Hart, you can take a lot of stress out of entertaining and weeknight meal prep, simply by choosing the right appliances for your lifestyle and space.

Modern appliances can do a lot of the heavy lifting in the kitchen – some ovens can even clean themselves – and chatting to an expert before you purchase can help you get a whole lot closer to chopping, cooking and tasting your way to culinary excellence.

Pulled Slow Roast Lamb Shoulder with Mint Rice

The Lamb
lamb shoulder 1.5-2kg
1 can diced tomato
1 tbsp ginger paste
2 tbsp minced garlic
1½ tsp paprika
1 tsp dry chilli flakes
2 tsp sea salt flakes
1 tsp turmeric
1 tsp ground coriander
2 tsp ground cumin
½ lemon, juiced
4 tbsp of olive oil
fresh coriander


Place all the ingredients except the lamb and the tin of tomatoes in a bowl and mix well to create a marinade. Pour marinade over lamb and massage in and allow to marinate for at least two hours but preferably overnight.

In the bottom of the baking tray, add the tomatoes and half a can of water.

Then place lamb shoulder in the baking tray and tightly cover with baking paper. Cover the baking paper with foil and roast in a 160C oven for three hours or until lamb is falling apart.

Turn up the oven to 250C, or as hot as your oven goes, and roast uncovered for 15-20mins until nicely caramelised.

To serve, shred the lamb using two forks and top with the rich tomato sauce from the bottom of the roasting tray. Then garnish with fresh coriander and flaky sea salt.

Mint Rice
1 cup Basmati rice
1 bunch of mint
100g almonds
½ lemon, juiced


For the mint rice, wash rice until water runs clear, then drain it. Place in a rice cooker with 2 cups of water until cooked.

While rice is cooking, toast up some almonds until golden brown, then finely chop the mint.

Squeeze lemon juice over the rice, and combine all the ingredients together, reserving some almonds and mint to garnish.

Cumin Roast Carrots, Pearl Barley
16-20 baby carrots
4 tbsp olive oil
1 tsp cumin
1 tsp honey
½ tsp black pepper
salt to taste
1 cup pearl barley
1 lemon, juiced
100g rocket
200g Greek yoghurt
120g feta cheese


Preheat oven to 220C. Wash and peel carrots and coat in 2 tablespoons of olive oil, cumin, honey, pepper, and salt. Roast carrots for 18-20 minutes until nicely charred and can be easily pierced by a knife.

To cook the pearl barley, rise until water runs clear, add 2 cups of water and a pinch of salt and simmer for 30 minutes on medium heat until all the water has been absorbed. Set aside and allow it to cool to room temperature.

Season pearl barley with salt, lemon juice and the remaining olive oil. Then add carrots and rocket, and mix through.

To serve, place yoghurt on the base of a plate, and then top with pearl barley and carrots and crumble your feta over the top. Enjoy!

Lemon Curd, Chantilly Cream, Macadamia Crumb

Lemon Curd
65g butter
100ml lemon juice
2 eggs
100g sugar

Chantilly Cream
300g thickened cream
2 tbsp icing sugar
1 tsp vanilla bean paste

Macadamia Crumb
125g salted butter
65g brown sugar
70g plain flour
pinch of salt
125g macadamia nuts


Place butter and lemon juice in a bain-marie (bowl over a pot of water simmering, making sure the base of the bowl doesn’t touch the water) and melt.

In a separate bowl, crack your eggs and add your sugar, then whisk.

Slowly pour the butter and lemon juice mixture into your eggs a little at a time, making sure the eggs don’t scramble. Once combined, return back to the bain-marie and cook until thickened to the consistency of tomato sauce.

Place all the ingredients into a canister of a stick blender. Blitz until you notice the colour become slightly paler, then transfer to a piping bag and reserve in the fridge for later.


Place all the ingredients into a stand mixer with the whisk attachment, and whisk until soft peaks. Set aside in a bowl for later.


Preheat oven to 180C. Place softened butter, sugar, flour, and salt in a food processor and pulse until the mixture resembles wet sand.

Add macadamia nuts and pulse until roughly chopped.

Bake for 15 minutes, or until golden brown. To serve, pipe roughly a tablespoon of lemon curd, and sprinkle with just under a tablespoon of your crumbs to cover the curd, then place a tablespoon of your cream adjacent to the crumbs.

About the Contributor/Author:

This post was provided by Hart & Co. To find out more, visit Hart & Co.