Our latest recipe kit - The Festive Kit has just launched and if you didn't already know...ALL orders over $1000 for the month of December 2019 will receive a FREE Festive Kit - how festive is that! 

But the joy of giving doesn't stop there.

We thought we'd share some of Chef Tim's top tips with you, relating directly to this recipe. There are a few steps which are vital in making this dish delicious, but WHY are they so important? Well, read on and we'll tell you. 

1. WHY TOSS
Why toss the vegetables with olive oil when you could just chuck'em in a tray and drizzle with olive oil? Tossing the vegetables gives them an even coating, making for even cooking and browning - nice. 

2. WHY PAT DRY
Every chef will tell you do this. Patting your meat dry ensures the meat browns well and stops it from 'stewing'. If you are stewing meat, then you don't worry about patting dry. 

3. WHY COVER WITH TWO LAYERS
Added protection of course! If you just use baking paper, creating a seal just isn't going to happen. So you need the foil. If you just used the foil it would stick; and no one likes lamb with a side of foil.

4. WHY DEGLAZE
In the culinary arts, there's a word for everything; including the brown bits found at the bottom of pans after browning meat or vegetables. It's called fond. The technique for dislodging the fond from the bottom of the pan and incorporating into a sauce is called deglazing. The acid helps break it away (our Festive Kit uses red wine). This makes for a tasty base for your sauce. 

If you have any other questions about this recipe, let us know!