NuWave Elite 20501, Manual

Page: 79 / 127

Divide ingredients into four servings and
slide onto metal or bamboo skewers,
alternating meat and vegetables. Place
on 3-inch rack and brush with sauce or
seasoning. Cook at 375 degrees for 7-8
minutes, then turn and brush other side
with sauce or seasoning and cook an
additional 7-8 minutes.
(4 servings)
Herb-Stuffed Lamb Chops
6 lamb chops (2-inch thick)
1 stick soft unsalted butter
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
or 1 1/2 teaspoons dried
1 large shallot, chopped
1/4 teaspoon ground black pepper
1 teaspoon salt
Mix garlic, herbs, shallots, salt and
pepper with softened butter. Place
butter mixture in 3/4-inch cut pockets
of lamb. Secure with toothpicks. Place
lamb chops on 3-inch rack. Cook at 420
degrees for 5-6 minutes per side for
thawed. If frozen cook for 5-6 minutes
per side, for medium rare lamb. Follow
“Quick and Easy Cooking Guide” for
additional times and temperatures.
(6 servings)
Lamb with Pesto
1 (6-ounce) lamb steak from
leg (1-inch thick)
3 tablespoons pesto sauce
Place basil, nuts, and garlic in food
processor or blender. With machine
running, slowly pour in oil until it forms
into thick paste. Add more oil if too
thick. Season and store in jar with thin
film of mayonnaise on top to prevent
discoloration. Reserve leftover pesto for
future cooking.
(1 serving)
Place steak on 3-inch rack and spread
half pesto sauce. Cook at 400 degrees
for 4 minutes. Turn over and spread
remaining sauce and cook for another 4
minutes.
Pesto Sauce
2 cups packed fresh, basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
Salt to taste
Lamb Kabobs
2 pounds leg lamb, trimmed of fat,
and cut into 2-inch cubes
1 large green bell pepper, cored, cut into
8 equal pieces
1 red onion quartered
8 large white mushrooms
4 roma style tomatoes, cut in half
and seeded
Barbecue sauce
Lamb
[Photo: Lamb Kabobs]
79 Complete Cookbook