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Cooking Guide
Main Fare Meats
Serves: 4
Ingredients:
1 rack of lamb
(approx. 8 cutlets)
1 clove garlic, cut into slices
rosemary
Method:
Score rack of lamb and insert slices of garlic under
skin. Place lamb fat side down on Low Rack.
Sprinkle with rosemary. Cook on Combination 4 for
15 to 20 minutes, turning halfway through cooking.
Stand for 5 minutes before serving.
Rack of Lamb
MC
Seasoned Roast Lamb
Serves: 4 to 6
Ingredients:
1.6 kg lamb leg
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb on a rack in a 3 litre dish. Brush with
mustard and sprinkle with rosemary. Cook on
Combination 6 for 27 minutes.Turn over. Cook on
Combination 6 for 27 minutes. Cover, Set timer for
10 minutes and allow to stand.
Lamb and Mushroom Kebabs
Makes: 8 skewers
Ingredients:
1
/
4
cup red wine
1 tablespoon lemon juice
1 tablespoon oil
1 clove garlic, crushed
1
/
2
teaspoon ground coriander
freshly ground black pepper
500 g boneless leg lamb,
trimmed and cut into 3 cm cubes
200 g mushrooms, stalks removed
1 tablespoon oil
Method:
Combine red wine, lemon juice, oil, garlic, coriander
and pepper in a jug. Place lamb in a bowl. Pour over
liquid. Cover and leave to marinate overnight.
Preheat a browning dish on HIGH for 6 to 7 minutes.
Thread lamb cubes and mushrooms alternately onto
bamboo skewers. Approximately 4 cubes of meat
per skewer. Add oil to browning dish and place
4 skewers in dish. Cook on HIGH for 6 to 8 minutes,
turning once during cooking. Remove skewers and
drain any juices. Preheat the browning dish on HIGH
for a further 3 minutes. Add remaining 4 skewers
and cook on HIGH for 6 to 8 minutes. Serve on a
bed of rice.
To Cook by Grill:
Prepare as above. Preheat oven to Grill 1. Place
skewers on High Rack and cook on Grill 1 for 10 to
12 minutes.
G
Rack of Lamb
Lambs Fry and Bacon
Serves: 4
Ingredients:
750 g lambs fry
1
/
4
cup flour
250 g bacon, rind removed
and bacon cut into 2 cm strips
2 onions, sliced
1 tablespoon butter
ground black pepper
1 tablespoon chopped parsley
Method:
Soak lambs fry in water for 30 minutes, remove skin
and cut liver into thin strips. Coat lambs fry with flour
and shake off any excess. Place bacon and onion
into a 3-litre dish and cook on HIGH for 3 to
5 minutes. Remove and drain well on absorbent
paper. Add half the butter to the dish and half the
sliced lambs fry. Cook on HIGH for 2 to 4 minutes,
stir halfway through cooking. Repeat with remaining
butter and lambs fry. Return all the lambs fry to the
dish and add bacon and onion, season with pepper
and add parsley. Stir well. Cook on HIGH 1 to 2
minutes and serve immediately.
R
MC