11
ROSEMARY LAMB CUTLETS
Serves 4
8 lamb cutlets, trimmed of fat
1 TB finely chopped fresh rosemary
seasoned pepper to taste
Combine rosemary and pepper and press into the surface of the
meat. Preheat the George Foreman Grill.
(1) HIGH: Set Grill on High and cook for 2 1/2 - 3 1/2 minutes.
(2) MEDIUM: Set Grill on Medium and cook for 3 - 4 minutes.
(3) LOW: Set Grill on Low and cook for 4 - 5 minutes.
For best results, select cutlets of an even thickness, if possible.
Cooking time will vary slightly depending on thickness of meat
and will continue cooking for a minute after removing from heat.
NOTE: Lamb chops of even thickness may be substituted for
cutlets. Depending on thickness, allow double the cooking time
for cutlets. For best results, cook on Medium or High.
MARINATED CHICKEN FILLETS
Serves 4
4 x large chicken fillets
3 TB light soy sauce
3 TB orange juice
2 teaspoons honey
1 clove garlic, crushed
1/3 teaspoon chilli powder (optional)
Extra Light Olive oil
Slightly flatten fillets to an even thickness. Mix together marinade
ingredients in a shallow bowl, add the fillets and turn until coated.
Allow to marinate for at least 1 hour. Shake lightly before
cooking to remove excess marinade.
(1) HIGH: Preheat Grill. Lightly spray with extra light olive oil.
Set on High and cook the fillets for 4 1/2 - 5 1/2 minutes,
ensuring meat is cooked through.
(2) MEDIUM: Preheat Grill. Lightly spray with extra light olive
oil. Set on Medium and cook the fillets for 5 - 6 minutes or until
cooked through.
(3) LOW: Preheat Grill. Lightly spray with extra light olive oil.
Set on Low and cook the fillets for 6 - 7 minutes until cooked
through.
Summary of Contents for GR36S
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