Michael Weldon is a chef and ambassador for Coles.

Weldon is also a TV personality and has appeared on several shows over the years including Farm to Fork and Masterchef.

Weldon was a guest on Sunrise on Friday and shared how to prepare the perfect Sunday roast, complete with all the accompanying garnishes that are perfect for a Father’s Day feast.

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Recipe below:

Sunday Slow roasted leg of lamb with all side dishes

Ingredients

Slow roasted leg of lamb

1 Coles leg of lamb, 1 cm cut into the lamb

Marinade

5 cloves of garlic

5 anchovy fillets

1/2 bunch of parsley

2 sprigs of rosemary, leaves picked

1/2 cup olive oil.

Sea salt

3 onions halved

1 cup chicken broth

Roasted potato salad

1 kg Red Royale, quartered and cooked until tender

1 cup yogurt

2 tablespoons olive oil

1/2 bunch parsley, finely chopped

1/2 bunch of coriander, finely chopped

1/2 jar baby capers

2 spring onions, sliced

2 tablespoons hot English mustard

Tomato, shallot and sourdough salad

4 heirloom tomatoes, cut into bite-sized pieces

2 shallots, sliced ​​very thinly

1/2 jar baby capers

1/2 bunch parsley, leaves picked

1/2 sourdough loaf, torn into pieces and toasted in olive oil Pinch of sea salt

Fresh leafy vegetables

1 bag of baby cos leaves

1 radicchio, cut into 1 cm strips

1 cucumber, thinly sliced

1/2 bunch chives, thinly sliced

1 lemon, juice

2 tablespoons olive oil

Sea salt

Black pepper

Methods

Preheat the oven to 150 degrees.

Mix the ingredients for the lamb marinade together until smooth. Brush over the lamb and place in a baking dish with the onions and stock. Cover with foil and roast for 4-5 hours until flaky. Remove the lid from the roast, cover with aluminium foil and bake for 30 minutes at 180 degrees Celsius to caramelise the outside of the roast.

Brush the potatoes with olive oil and roast them at 180 degrees until golden brown all over.

In a bowl, whisk together the dressing ingredients until smooth. Just before serving, toss the roasted potatoes in the dressing to coat. Serve immediately. (This would be fun to show on camera.)

In a bowl, toss the tomato salad until all ingredients are coated with olive oil.

Mix the salad ingredients in a bowl with the lemon, olive oil and a pinch of salt.

Serve the leg of lamb with the juices from the pan poured over it and tongs to pull the meat apart. Then all sides in the middle of the table sharing style.