Sharp R-42CV(ST)

MEAT
12
CRUSTY ROSEMARY LAMB
Serves 4-6
LASAGNE
Serves 4-6
SHEPHERD'S PIE
Serves 6-8
¹/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
¹/4 cup tomato paste
375 g jar bolognese sauce
280 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
250 g packet instant lasagne sheets
100 g mozzarella cheese, grated
4 large potatoes
(
approx.1 kg
)
20 g butter
1 tablespoon milk
salt and pepper
1 kg minced beef
1 onion, chopped
1 tablespoon gravy powder
²/3 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
1 egg, beaten
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.
2. Preheat oven to Convection 200°C.
3. Place lamb on the low rack and cook for 70 minutes at 200°C. Turn over
half way.
4. Allow to stand 10 minutes covered with foil before carving.
MEAT SAUCE METHOD
1. Place butter and onion in a microwave safe glass bowl. Cook for 2-3
minutes on 1100W.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on 770W, 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 1100W. Stir in flour; cook for further 1
minute on 1100W.
2. Gradually stir in milk. Cook for 4-6 minutes on 1100W, stirring every minute.
3. Stir in tasty cheese.
TO COMBINE
1. Use a 25 × 25 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 using the low rack on COMBI C-3 for 30-35 minutes.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large microwave safe
bowl. Add 2 tablespoons water; cover and cook for 12-14 minutes on
1100W 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
770W, 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 × 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Brush with beaten egg.
7. Cook using the high rack on COMBI C-3 for 20-25 minutes, or until the top
is crisp.
8. Allow to stand coverd with foil for 10 minutes before serving.
R-42CV(ST).indb 54R-42CV(ST).indb 54 2023/02/28 9:31:572023/02/28 9:31:57