Filter
Top Products
71
ROAST
METHOD
1. In a Breville blender or food processor,
pulse together garlic, salt, pepper, Dijon
mustard, rosemary, oregano, parsley and
honey. Keep blending while you drizzle in
olive oil. Place the lamb onto a large glass
dish and pour the marinade over the lamb.
Be sure to completely coat the lamb. Cover
with plastic wrap and marinade at least 4
hours or up to 24 hours.
2. Place the lamb on the Breville grill rack
in the Breville baking pan to catch the
drippings.
3. Set the wire rack in the bottom rack
height position and turn the function
dial until the indicator on the LCD
screen points to the ROAST function.
Set the temperature to 220˚C/425˚F
and set the timer for 20 minutes. Press
START/ CANCEL button to activate.
4. After 20 minutes turn the temperature
down to 170˚C/340˚F and roast for 1
hour and 20 minutes, or until a meat
thermometer inserted into the thickest
part of the meat (not near the bone)
registers your preferred doneness.
5. Remove the roast and tent with foil. Allow
to rest for 20 minutes before carving.
NOTE
To reach the desired doneness of a
roast, it is best to remove the roast
from the BREVILLE SMART OVEN™
when the internal temperature
is 6˚C/10˚F below the desired
temperature reading. The roast will
continue cooking. The term is called
“carry-over cooking”. The internal
temperature will continue to rise and
cook the interior part of the meat. It is
also extremely important to allow the
roast to rest at least 20 minutes prior
to carving. This allows the roast to
relax and hold in its juices.
FLATTENED CORNISH HENS
Function: ROAST
Temperature: 190˚C/ 375˚F
Cooking Time: 35 minutes
Convection Fan: ON
Makes: 4 servings
INGREDIENTS
2 Cornish hens or 1.5 kg chicken (2 small ones)
2 tablespoons butter, melted
2 teaspoons salt
½ teaspoon ground black pepper
1 lemon or ruby red grapefruit, cut into wedges
BONING CORNISH HENS
Ask your butcher to bone the Cornish
hens or, follow these easy steps on how to
remove the breast bone and rib cage of the
Cornish hen or Chicken.
METHOD
1. On a clean cutting board, hold the
Cornish hen up by the tail. Using a sharp
kitchen knife or kitchen shears, cut
through the bones, all they way to the
neck. Split the hen open. Cut off the back
bone. Run the boning knife between the
rib cage and flesh to free the rib cage.
2. Next, remove the wish bone around
the neck either by using your fingers,
or scrape the bone with the knife. The
bones in the thighs will remain intact.
Discard or save the bones for another
use. Repeat with the other hen.