To make the buns more traditional (and toastable) make a paste of plain flour and water (you can add a tiny bit of sugar and spice to make it more tasty) and pipe the buns with crosses of paste before baking. Then, brush buns with a swwt glaze (sugar, water, gelatin, spice) when they come out of the oven. Also, try using rasins and peel. YUM!

Reviewed On: Apr. 4, 2006

This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...)

Reviewed On: Apr. 4, 2006

This is almost the same as a very popular recipe which swept Australia a few years ago, and is still very popular. There, the recipe is printed on packs of "Changs" fried noodles. If ready-fried noodles are available in the us you can save yourself any cooking (if you use ready toasted almonds, otherwise toast in a dry frypan). I substitute dry slaw mix, which has bits of red cabbage and grated carrot, so the finished salad is much more attractive than with straight cabbage. Everyone in Australia seems to just love this salad!

Reviewed On: Feb. 27, 2006