13
CRUSTY ROSEMARY LAMB
Serves 4-6
1
/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.
2. Place fat side down on the low rack.
3. Cook for 14 minutes on HIGH MIX TOP GRILL and 3
minutes on TOP
GRILL. Turn over, shielding shank with foil to prevent overcooking. Spread
combined ingredients over leg of lamb. Cook for a further 14 minutes on
HIGH MIX TOP GRILL and 3
minutes on TOP GRILL (for medium). Or cook
for 16 minutes on HIGH MIX TOP GRILL and 3
minutes on TOP GRILL.
Turn over, shielding shank with foil to prevent overcooking. Spread
combined ingredients over leg of lamb. Cook for a further 16 minutes on
HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for well done).
4. Allow to stand 10 minutes covered with foil before carving.
LASAGNE
Serves 4-6
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
1
/4 cup tomato paste
240 g jar bolognese sauce
200 g can champignons, drained
1 clove garlic, crushed (optional)
CHEESE SAUCE INGREDIENTS
90 g butter
1
/3 cup flour
1
3
/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne sheets
100 g mozzarella cheese, grated
MEAT SAUCE METHOD
1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on 100%.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on 70%, stirring every 2
minutes. Drain excess fat.
3. Stir in tomato paste, bolognese sauce, champignons and garlic.
CHEESE SAUCE METHOD
1. Melt butter for 50-60 seconds on 100%. Stir in flour; cook for further 1
minute on 100%.
2. Gradually stir in milk. Cook for 4-6 minutes on 100%, stirring every minute.
3. Stir in tasty cheese.
TO COMBINE
1. Use a 20 x 20 cm deep casserole dish.
2. Dip lasagne sheets in hot water, then cover base of dish.
3. Spoon over sheets one-third of meat sauce. Cover with one-third of cheese
sauce.
4. Repeat the process 3 times, ending with the cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 24-26 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP
GRILL.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
MEAT
SHEPHERD'S PIE
Serves 6-8
4 large potatoes (approx.1 kg)
1 tablespoon butter
1 tablespoon milk
salt and pepper
1 kg minced beef
1 onion, chopped
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2
tablespoons water; cover and cook for 12-14 minutes on 100% or until
tender. Drain.
2. Mash potatoes; add butter, milk, salt and pepper.
3. In a large bowl, combine mince and onion and cook for 10-12 minutes on
70%, stirring every 2 minutes. Drain juices from meat.
4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and
parsley. Mix well.
5. Spoon mixture into a 25 cm x 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Brush with beaten egg.
7. Cook for 23-25 minutes on HIGH MIX TOP GRILL and 6 minutes on TOP
GRILL.
8. Allow to stand coverd with foil for 10 minutes before serving.
1 tablespoon gravy powder
2
/3 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
1 egg, beaten
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