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Roast beef
Serves 4
1-kg beef (scotch fillet or boned rib)
2 cloves of garlic
Freshly ground pepper
2 tablespoons red wine
2 tablespoons plain flour
2 cups of beef stock
2 tablespoons peanut oil
Remove all trays from the Multi Oven.
Preheat the Multi Oven to 220ºC with the
element selector switch selecting both
elements, place the wire rack in the
bottom rack position.
Slice the garlic into matchsticks, make
small incisions into the beef and place the
garlic into them, grind some pepper onto
the beef and rub with the oil, place onto
the roasting tray.
Place the beef into the Multi Oven;
cook 1 hour for medium or 1-
1
⁄2 hours
for well done.
After the beef is cooked remove it
from the Multi Oven and let it rest for
15 minutes, covered in foil.
Mix the red wine and flour together in
a small saucepan, place on a low heat
and add the beef stock and the juices
from the resting meat. Cook stirring
constantly until the gravy thickens, season
the gravy to taste.
Slice the meat and serve with the gravy.
Serving suggestion:
Serve with baked vegetables.
Roast leg of lamb
Serves 4
1.5 kg leg of lamb 2 garlic cloves
3 sprigs of rosemary
2 tablespoons of olive oil
Salt and ground pepper
3
⁄4 cup of water
Fresh mint sauce
1
⁄4 cup of castor sugar
3
⁄4 cup of fresh mint leaves chopped
1 cup of malt vinegar
Remove all trays from the Multi Oven.
Preheat the Multi Oven to 210ºC with the
element selector switch selecting both
elements, place the wire rack in the
bottom rack position.
Using a small knife cut small slits in the
surface of the lamb and push the garlic
and rosemary into them. Brush the lamb
with the olive oil and season the leg with
salt and pepper and place onto the
roasting tray.
Place the lamb into the Multi Oven with
the water in the bottom of the roasting
tray. Cook for 1
1
⁄2 hours to medium or
2 hours for well done, basting with the
pan juices every 20 minutes.
While the roast is cooking combine all the
ingredients for the mint sauce, place them
in a screw top jar and shake to combine.
When the roast is cooked let it rest for
20 minutes, covered in foil.
Serving suggestion:
Serve with baked vegetables and boiled
new potatoes.
NO
TE:
The timer will need to be r
eset after 90
minutes to cook the lamb to well done