R13
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R12
Roast lamb with garlic
and rosemary
1
1
⁄
2
kg leg of lamb
3 cloves garlic, peeled
1 tablespoon rosemary sprigs
1 tablespoon light olive oil
Black pepper, freshly ground
1. Trim excess fat from lamb. Cut garlic into thin
slivers. Using a small sharp knife, cut small slits
over the lamb and insert garlic and rosemary
sprigs into slits.
2. Brush lamb with oil and season with pepper.
3. Heat Avance Cookware on setting 14.
Add lamb and cook until browned on all sides.
4. Reduce to setting 6-8. Cover and cook for a further
1 hour and 30 minutes until lamb is done to the
desired tenderness. Turn lamb and baste occasionally.
5. Remove and cover with foil, stand for 15 minutes
prior to carving.
Carve and serve with chosen sauce
and accompaniment.
Herb crusted lamb
2 racks of lamb (6 cutlets each)
1 cup fresh breadcrumbs
1
⁄
2
cup dried breadcrumbs
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped mint
1 tablespoon finely chopped basil
2 eggs, lightly beaten
2 cloves garlic, crushed
1 tablespoon lemon juice
2 tablespoon olive oil
1. Trim any excess fat from lamb. Combine
breadcrumbs with herbs, eggs, garlic and lemon
juice. Mix well.
2. Press combined mixture firmly over meat. Heat oil
in Avance Cookware on setting 10.
3. Place racks, crust side down in frypan, cook for
10 minutes. Turn racks over, reduce to setting
6-8 and cover with lid. Cook for approximately
30 minutes.
4. Remove from pan, cover with foil and allow to
stand for 10 minutes before carving.
4-6
4-6
Lamb
continued
Lamb and bean nachos
with salsa
1 tablespoon oil
500g lamb mince
30g packet taco seasoning mix
425g can kidney beans, drained
1
⁄
2
cup beef stock
2 tablespoons tomato paste
240g pkt plain corn chips, toasted
150g grated tasty cheese
250g avocado, mashed
3
⁄
4
cup sour cream
1 qty prepared salsa
SALSA INGREDIENTS
4 large Roma tomatoes, chopped
1 small Spanish onion, finely diced
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 tablespoon sweet Thai chilli sauce
1 tablespoon finely chopped coriander leaves
1. Heat oil in Avance Cookware on setting 12.
Add mince and brown. Add seasoning mix, beans,
stock and tomato paste. Bring to the boil, then
reduce to simmer on setting 4-6.
2. Simmer uncovered for 10 minutes or until lamb
mixture thickens, stirring occasionally.
3. Spread corn chips on an oven proof dish. Top with
lamb mixture, sprinkle with cheese and bake
uncovered in a moderately hot oven (220°C) or
under a preheated grill until golden and
heated through.
SALSA
Combine tomatoes, onion, olive oil, lime juice, Sweet
Thai chilli sauce and coriander and mix well.
Serve with avocado, sour cream and salsa.
Lamb and peanut
stir-fry
2 tablespoons peanut oil
500g lamb strips
2 red capsicum, seeded and sliced
150g snow peas, trimmed
500g English spinach
2 tablespoons Teriyaki sauce
1
⁄
4
cup oyster sauce
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
2 red chillies, crushed
1 tablespoon brown sugar
2 teaspoons cornflour
1 tablespoon water
250g unsalted peanuts
2 tablespoons shredded basil leaves
1. Heat oil in Avance Cookware on setting 12.
Stir-fry lamb strips in small batches (about 250g
at a time) 1-2 minutes. Remove each batch when
cooked and allow pan to reheat before stir-frying
the next. Remove and set aside.
2. Stir fry capsicum and snow peas, until tender.
3. Return lamb to frypan. Add spinach, sauces, ginger
and chilli.
4. Combine brown sugar, cornflour and water. Stir
through lamb. Reduce the heat to setting 4–6 to
thicken the sauce.
5. Fold through nuts and basil leaves.
Serve with rice.
4
4
