9
mustard lemon chicken breasts
4 chicken breasts, boned, skinned, and halved (8 pieces)
2 tbsp mustard
2 tbsp balsamic vinegar
3 tbsp lemon juice
2 cloves garlic, minced
1 tsp paprika
• Combine the mustard, vinegar, lemon juice, garlic and paprika
• Add the chicken breast and let it marinate for at least 1/2 hour.
• Place marinated chicken on the grill and close the lid. Leave until fully cooked (about
10 minutes)
• Remove and serve
• Yield: Serves 4
rosemary lamb chops
4 lamb chops, shoulder or loin
2 tsp fresh chopped rosemary (
d
tsp dried)
fresh ground black pepper
• Coat the chops with rosemary and pepper.
• Close the lid and cook for 5 minutes for medium (a hint of pink in the middle) or 7
minutes for well done.
• Serve immediately
• Yield: Serves 4
tacos
900g minced beef/turkey
2 small onions, chopped
1 tsp oregano leaves & paprika
3 tsp chili power
2 cloves garlic, minced
6 tbsp taco sauce
4 tsp Worcestershire® sauce
10-12 crisp corn taco shells
½
tsp each dried rosemary, ground cumin, and pepper
• Cook the onion, mince, seasonings and garlic for 3 minutes or till the meat is cooked
through and the onions are tender.
• Add taco sauce and Worcestershire sauce, and cook till hot.
• Fill the shells with meat and your choice of: torn lettuce, raw onion, diced tomatoes,
grated cheese, guacamole, sour cream.
• Yield: Serves 6-8
