User Manual

RACK OF LAMB
Serves: 4
Ingredients:
2 racks lamb (approx. 450 g each)
2 cloves garlic, cut into slices
rosemary
Method:
1. Score rack of lamb and insert slices of garlic
under skin.
2. Place lamb fat up on metal tray in lower shelf
position. Sprinkle with rosemary. Cook on 180 °C
for 35 to 40 minutes. Stand for 5 minutes before
serving.
SEASONED ROAST LAMB
Serves: 4 to 6
Ingredients:
1.6 kg lamb leg
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
1. Brush lamb with mustard and sprinkle with
rosemary.
2. Place lamb on metal tray in middle shelf position.
Cook on 180 °C for 90 minutes.
GREEK LAMB STEW
Serves: 4
Ingredients:
700 g
lamb fillet, cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
275 ml white wine
400 g can chopped tomatoes
45 ml sliced black olives
100 g linguine, broken into small pieces
150 g feta cheese cubed
15 g fresh mint chopped
Method:
1. Place the lamb and onion in casserole dish and
cover. Place on base of the oven and cook on
600 W for 10 minutes.
2. Split the chili along its length leaving the top
intact, (remove seeds) - this adds flavour to the
stew without too much heat.
3. Stir the chilli, garlic, rosemary, wine and tomatoes
into the lamb, with the lid on. Cook on 270 W for
40 minutes stirring halfway.
4. Stir in the black olives and linguine and continue
to cook on 270 W for a further 15 minutes or until
the linguine is cooked.
5. Remove the chilli and rosemary, and discard. Stir
in feta cheese and mint before serving.
ROSEMARY AND LAMB KEBABS
Serves: 4
Ingredients:
500 g lamb back strap
¼ cup lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
1 tablespoon rosemary leaves
½ teaspoon ground cumin
½ teaspoon ground cardamom
Method:
1. Trim and cut lamb into 3 cm cubes. Combine all
remaining ingredients in a medium sized bowl.
Add lamb, cover and marinate for 2 hours.
2. Thread lamb cubes onto bamboo skewers. Preheat
the oven on 180 °C. After preheat, place skewers
on the metal tray in lower shelf position and cook
on Convection 180 °C for 15 to 20 minutes.
LAMB ROGAN JOSH
Serves: 4
Ingredients:
1
large onion, diced
2 cloves garlic, crushed
120 g rogan josh curry paste
600 g diced lamb
400 ml coconut milk
250 ml beef stock
Method:
1. Place onion and garlic into a 2-litre microwave-safe
casserole dish. Cook on 1000 W for 2 minutes.
2. Stir in curry paste and cook for a further 2 minutes.
3. Add lamb and stir until coated with curry paste.
Cook on 1000 W for 4 minutes, stirring halfway
through cooking.
4. Pour in coconut milk and stock, stir well and
cook on 600 W for 40 minutes, stirring every
10 minutes on 600 W. Serve with basmati rice,
pappadums and mango chutney.
Rack of Lamb
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Main Fare Meats
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