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16
APRICOT AND ALMOND CRUSTY LAMB
Serves 4
200 g dried apricots, finely chopped
1 cup fresh breadcrumbs
1
/2 cup ground almonds
2 teaspoons dried rosemary
1 egg, lightly beaten
1 rack of lamb (approx. 8 chops)
1 tablespoon apricot jam
1. Mix together in a small bowl, apricots, breadcrumbs, ground almonds,
rosemary and egg.
2. Brush lamb with apricot jam.
3. Place apricot crust on top of lamb.
4. Place on the low rack. Cook for 22-24 minutes on 50% and 3 minutes on
TOP GRILL. Allow to stand 10 minutes covered with foil before carving.
HONEY ROAST LAMB
Serves 4-6
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard 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 meat over, brush combined ingredients over leg of lamb, and
shield shank with foil to prevent over cooking.
Cook for a further 14 minutes on HIGH MIX TOP GRILL and 3
minutes on
TOP GRILL (for medium).
Or cook for 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP
GRILL.Turn meat over, brush combined ingredients over leg of lamb, and
shield shank with foil to prevent overcooking.
Cook for a further 16-18 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.
FILLET MIGNON
Serves 4
4x scotch fillet steaks, approx 2.5 cm thick (approx. 200 g each)
4 rashers bacon
1. Remove rind of bacon.
2. Wrap 1 rasher of bacon around each fillet, secure with a toothpick.
3. Place directly onto turntable.
4. Cook for 10
minutes on TOP and BOTTOM GRILL.
5. Turn over and drain juices, cook for a further 6-8
minutes on TOP and
BOTTOM GRILL.
6. Remove toothpick before serving.
7. Serve with mushroom sauce.
SPINACH LOIN OF LAMB
Serves 4-6
1.0 kg loin of lamb
1 large spinach leaf, shredded
20 g butter
1 large onion, chopped
salt and pepper
1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a microwave safe glass bowl. Cook for 3 minutes
on 100%. Sprinkle over spinach.
4. Season with salt and pepper.
5. Roll up loin and secure with string.
6. Place on the low rack, fat-side down, cook for 14-16 minutes on 70% and 3
minutes on TOP GRILL. Turn over and cook for a further 14-16 minutes on
70% and 5 minutes on TOP GRILL (for medium). Or cook for 17-19 minutes
on 70% and 5 minutes on TOP GRILL. Turn over and cook for a further 17-19
minutes on 70% and 3 minutes on TOP GRILL (for well done).
R890N C/B10-21 08.3.24, 4:15 PM16
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