Lakeland Remoska Standard 2511, User Manual, Page: 5 / 12

ROAST LEG OF LAMB
Standard Grand
Serves 4-5 Serves 6-8
Method
1. Trim any surplus fat from the lamb and lightly brush with melted butter.
2. Cut a number of slits in the surface of the meat with the tip of a knife and insert the rosemary and garlic
slivers.
3. Season the lamb and place in the roasting bag or wrap well in foil. Place in the Remoska and surround
with small-sized potatoes. Roast for around 1 to 1½ hours in the Standard, or 1½ to 2 hours in the Grand.
4. Carefully open the roasting bag or foil and drain off the stock. Leave the lamb to rest before serving.
PEPPERS STUFFED WITH COUSCOUS & PANCETTA
Standard Grand
Serves 4 Serves 6-8
Method
1. Cut the tops off the peppers, removing most of the stalk, and set aside for later.
2. Deseed the peppers and cut a thin slice off the bottom of each so they stand upright.
3. Make up the couscous according to the packet instructions and set aside.
4. In a frypan, dry-fry the pancetta or bacon until crisp. Mix together the couscous, pancetta or bacon and
mushrooms. Stuff each pepper with the mixture.
5. Place the peppers in the Remoska, dot with butter and replace the pepper tops. Cook for around 40 to
50 minutes, until tender.
Cooking times are the same for Standard and Grand.
Please note: the peppers must be no deeper than 7cm (2½”) to fit inside the Remoska.
Leg of lamb 1kg/2lb 1.5kg/3lb
Butter, melted 25g/1oz 50g/2oz
Fresh rosemary 1 sprig 2 sprigs
Garlic clove, sliced in slivers 1 2
Salt and black pepper
Potatoes 500g/1lb 1kg/2lb
Roasting bag or foil
Red peppers 4 large 6-8 large
Couscous 120g 240g
Pancetta or streaky bacon, finely chopped 100g/4oz 175g/6oz
Mushrooms, finely chopped 100g/4oz 175g/6oz
Butter