– 100 –
Main Fare Meats
R
ACK OF
L
AMB
Serves: 4
Ingredients:
2 racks lamb
(approx. 450
g
each)
2 cloves garlic, cut into slices
rosemary
Method:
Score rack of lamb and insert slices of garlic under
skin. Place lamb fat side down on Grill Tray. Sprinkle
with rosemary. Cook on 200 °C for 35 to 45 minutes.
Stand for 5 minutes before serving.
S
EASONED
R
OAST
L
AMB +
Serves: 4 to 6
Ingredients:
2
kg
lamb leg
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb on the Grill Tray in the lower shelf
position. Brush with mustard and sprinkle with
rosemary. Cook on Combination 1 for 20 minutes
cook on 180°C for 80 minutes, add steam shot 3
minutes at half time. Turn over twice during cooking.
Cook on Combination 1 for 10 minutes further. Set
timer for 10 minutes and allow to stand.
R
OSEMARY AND
L
AMB
K
EBABS +
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.
Thread lamb cubes onto bamboo skewers.
Place skewers onto the Wire Rack and cook on
Combination 1 for 10-12 minutes, then Grill 1 for
3-5 minutes turning halfway through cooking.
R
OAST
B
EEF + +
Serves: 6
Ingredients:
2
kg
roast beef
seasoned fl our
Method:
Place beef on Wire Rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned Flour.
To Cook by Auto menu:
Prepare as above. Select NO.18 (Roast Beef/Lamb),
select 2000
g
weight, then press Start.
M
INI
M
EATBALLS
Serves: 4
Ingredients:
500
g
topside mince
1 onion, fi nely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tablespoon tomato sauce
freshly ground black pepper
Sauce:
½ cup pineapple pieces, reserve juice
½ cup brown sugar
1 tablespoon cornfl our
½ cup beef stock
¼ cup vinegar
2 teaspoons soy sauce
Method:
Place mince, onion, garlic, breadcrumbs, tomato
sauce and pepper in a large bowl and mix well. Roll
mixture into 2.5 cm balls. Place half of balls onto a
paper towel lined dinner plate evenly spread. Cook
on 600 W for 6 to 8 minutes, turning halfway through
cooking. Set aside. Repeat with remaining mixture.
Sweet and Sour Sauce:
Drain pineapple and reserve pineapple juice. In a
jug, combine sugar and cornfl our. Add reserved
pineapple juice, beef stock, vinegar and soy sauce.
Mix well. Cook on 1000 W for 4 minutes. Stir and
add pineapple pieces. Cook on 1000 W for a further
2 to 3 minutes. Stir well. Spoon sauce over meatballs
and serve.
F0003BU00QP_CB_2016023.indd 100 2016/6/23 11:30:38
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