Product Chart

27
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TANDOORI LAMB CHOPS
DIRECTIONS
1 In a small bowl, make marinade by mixing
together Greek yogurt, milk, garlic, ginger, lemon
juice, cumin, garam masala, paprika and chilli
powder. Coat chops well with marinade and
refrigerate for at least two hours or overnight.
Before grilling, allow lamb to sit at room
temperature for 30 minutes.
2 Insert grill plate in unit and close lid. Select GRILL,
set temperature to MEDIUM and set time to 20
minutes. Select START/STOP to begin preheating.
3 While unit is preheating, scrape excess marinade
off each chop so it doesn’t burn. Brush chops
with oil and season with salt and pepper,
to taste.
4 Once the unit has beeped to signify it has
preheated, open lid and place 4 lamb chops on
grill plate. Close lid to begin cooking.
5 After 5 minutes, open lid and flip chops using
rubber-tipped tongs. Close lid to continue
cooking. After 4 additional minutes, open lid
and check lamb for desired doneness and
that internal temperature has reached 75°C.
If necessary, cook chops for up to 1 additional
minute until desired doneness is achieved.
6 Repeat steps 3 and 4 with remaining
lamb chops.
7 When cooking is complete, remove remaining
chops from grill and serve.
INGREDIENTS
200g Greek yogurt
2 tablespoons full-fat milk
3 garlic cloves, chopped and mashed to a paste
5cm fresh ginger, finely plated
3-4 tablespoons fresh lemon juice
1 tablespoon cumin powder
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon chilli powder
8x 70g bone-in lamb chops, french trimmed
1cm thick
2 tablespoons vegetable oil, divided
Flaked sea salt, to taste
Cracked black pepper, to taste
26 Mains | Lamb Mains | Fish
PREP: 10 MINUTES | PREP: 2-12 HOURS | PREHEAT: APPROX. 8 MINUTES | COOK: 20 MINUTES
MAKES: 4 SERVINGS | PROGRAM: GRILL
MAINS
LAMB
WHOLE GRILLED
SEA BASS WITH
SALMORIGLIO SAUCE
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 11 MINUTES | MAKES: 2 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 Insert grill plate in unit and close lid. Select
GRILL, set temperature to MAX and set time
to 7 minutes. Select START/STOP to begin
preheating. In a small bowl, combine all
Salmoriglio sauce ingredients and reserve.
2 While grill is preheating, brush fish on both
sides with oil and season with salt and
pepper, as desired. Stuff fish cavities with
lemon and parsley.
3 Once unit beeps to signify it has preheated,
open lid and place fish on grill. Close lid and
cook for 5 minutes.
4 After 5 minutes, open lid and check fish is
cooked and has reached an internal temperature
of 75°C. If meat begins to flake, remove fish from
grill. If meat does not flake, close lid and continue
cooking for an additional 2 minutes.
5 When cooking is complete, open lid and remove
fish. Add asparagus to grill, then close lid and
cook for 4 minutes.
6 When cooking is complete, open lid and remove
asparagus. Serve fish with asparagus and
prepared sauce. Be mindful of bones.
INGREDIENTS
2x 400g whole sea bass, head removed, gutted
and scaled and scored 2cm apart
2 tablespoons vegetable oil
2 lemons, sliced 1cm thick and cut in half moons
2 parsley sprigs
Sea salt, to taste
Crack black pepper, to taste
SALMORIGLIO SAUCE
2 cloves garlic, finely minced
2 tablespoons lemon juice
50ml extra virgin olive oil
5g fresh oregano, chopped
10g fresh parsley, chopped
Sea salt, to taste
Crack black pepper, to taste
1 bunch asparagus, root-end trimmed
MAINS
FISH