Quick Start Guide

BUTTERFLIED LEG OF
LAMB WITH PARMENTIER POTATOES
PREP: 15 MINUTES | PREHEAT: 3 MINUTES | COOK: 50 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Using cooking twine, tie lamb into a neat round
shape for even cooking. Use the sharp point of
knife to make deep slits into lamb skin and insert
slivers of garlic and rosemary sprigs. Season to
taste.
2 Plug probe into unit. To install the grill plate,
slide it into the front of the base so it hooks in,
then press down on the back until it clicks into
place. Close the lid then select ROAST and set
temperature to 180°C, then select PRESET. Use
the dial to select LAMB. Press COOK LEVEL
to select MED WELL. Press the dial to begin
preheating, (approximately 3 minutes).
3 When the unit beeps to signify it has preheated,
place in lamb. Insert probe horizontally into
thickest part of lamb, (see probe placement
instructions on page 10). Close lid.
4 Cut potatoes into 2cm cubes, rinse in water to
remove starch, drain and pat dry. Toss potatoes,
rosemary sprigs in oil, and seasoning.
5 After 25 minutes turn lamb over and add
seasoned potatoes.
6 When unit beeps to signal cooking is complete.
Use oven gloves to remove probe from lamb,
remove the lamb and leave to rest for 10 minutes.
7 Check if the potatoes are brown enough, if not,
select ROAST, set temperature to 180°C and set
time to 10 minutes. Skip preheat by pressing the
PREHEAT button. Display will show ADD FOOD,
lift and close lid to begin cooking.
8 Serve potatoes with lamb.
INGREDIENTS
1 kg boned leg of lamb
2 garlic cloves, cut into slivers
Fresh rosemary sprigs
1 tablespoon sunflower oil
Salt and freshly ground
black pepper to taste
900g potatoes, scrubbed
Mains | Lamb 30
SRIRACHA
GLAZED SALMON
DIRECTIONS
1 To install the grill plate, slide it into the front of
the base so it hooks in, then press down on the
back until it clicks into place. Place flat plate
on top of grill plate so it sits level. Close the lid.
Select FLAT PLATE, set temperature to 200°C,
and set time to 8 minutes. Press the dial to begin
preheating, (approximately 9 minutes).
2 While the flat plate is preheating mix together the
Sriracha, honey and rice wine vinegar. Set aside.
Drizzle the salmon fillets with the oil and season
with salt and pepper.
3 When unit beeps to signify it has preheated, open
lid and add the salmon fillets, skin side down.
Cook salmon for 6 minutes, using silicone-tipped
tongs to flip each fillet halfway through. Leave lid
open while cooking.
4 After 6 minutes, spoon the Sriracha mixture over
the salmon fillets, close the lid and cook for
2 minutes until the salmon is cooked through
and glazed.
5 When cooking is complete, remove from grill and
serve with brown rice and salad
INGREDIENTS
4 tablespoons Sriracha
1 tablespoon honey
1 tablespoon rice vinegar
4 120g skin-on salmon fillets
1 tablespoon olive oil
Salt and pepper
Brown rice and salad to serve
K
PREP: 5 MINUTES | PREHEAT: 9 MINUTES | FLAT PLATE: 8 MINUTES | MAKES: 4 SERVINGS
TIP If you don’t like things too spicy, substitute the
Sriracha and honey for sweet chilli sauce instead.
31
Questions? ninjakitchen.co.ukMains | Fish