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Boneless Lamb Leg
Ingredients: 3 - 4 lb Boneless Leg of Lamb
Kosher Salt/Black Pepper
Directions: Standard 3-4 lb boneless lamb leg
seasoned with kosher salt & black
pepper. Place in an open roasting pan for
40-45 minutes in IL Forno at 475 - 525°F
(this will produce medium) or until
desired temperature is attained.
Leg o' Lamb, Basmati Rice, Peach Chutney
Leg o' Lamb, Basmati Rice, Peach Chutney
13
Basmati Rice
Ingredients: 1 cup Basmati Rice 1 cup Chicken Stock
Directions: Place 1 cup basmati rice in small sauce pot w/1 cup chicken stock. Place in IL Forno towards the front. Cook for 20
minutes at 450°F while continually stirring.
Peach Chutney
Ingredients: 1 tsp Mustard Seed (whole) 1 cup White Vinegar 6 cups Fresh Peaches*
¼ tsp Red Chili Flakes 1 medium Red Onion (chopped fine) ¼ cup Crystallized Ginger
1 clove Garlic (minced) 2 cups Sugar
Directions: Combine sugar and vinegar in pan bring to boil stir to dissolve sugar. Add remaining ingredients and simmer until
slightly thickened, 45 min to 1 hr, stir occasionally during the process. Should end up chunky with a syrup base,
sweet and spicy. Well worth the effort. *You can substitute canned cling peaches, drain the liquid and cut the cook
time to 30 to 45 minutes.
Shrimp
Ingredients: 1 lb large Shrimp
Kosher Salt/Black Pepper
Tbsp Extra Virgin Olive Oil
Piquillo Peppers
Lemon-Tarragon Marinate
Sizzling Shrimp, Lemon Tarragon Marinate, Piquillo Peppers
Sizzling Shrimp, Lemon Tarragon Marinate, Piquillo Peppers
Directions: Preheat a medium-sized cast iron skillet in the IL Forno at 550°F. Season the shrimp with kosher salt & black pepper.
Pour 1 Tbsp of extra virgin olive oil in the preheated skillet adding the shrimp, the piquillo peppers & lemon tarragon
marinate. Roast in oven for 4 minutes or until the shrimp is golden.