16
APRICOT AND ALMOND CRUSTY LAMB
Serves 4
200 g dried apricots, finely chopped
1 cup fresh breadcrumbs
1
/
2
cup ground almonds
2 teaspoons dried rosemary
1 egg, lightly beaten
1 rack of lamb (approx. 8 chops)
1 tablespoon apricot jam
1. Mix together in a small bowl, apricots, breadcrumbs, ground almonds,
rosemary and egg.
2. Brush lamb with apricot jam.
3. Place apricot crust on top of lamb.
4. Place on the low rack. Cook for 22-24 minutes on 550W and 3 minutes
HONEY ROAST LAMB
Serves 4-6
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard in a small bowl.
2. Place fat-side down on the low rack.
4. Allow to stand 10 minutes covered with foil before carving.
FILLET MIGNON
Serves 4
4x scotch fillet steaks, approx 2.5 cm thick (approx. 200 g each)
4 rashers bacon
1. Remove rind of bacon.
2. Wrap 1 rasher of bacon around each fillet, secure with a toothpick.
3. Place on the high rack lined with foil.
4. Cook for 8
minutes on COMBI C3.
5. Turn over and drain juices, cook for a further 5 minutes on COMBI C3.
6. Remove toothpick before serving.
7. Serve with mushroom sauce.
SPINACH LOIN OF LAMB
Serves 4-6
1.0 kg loin of lamb
1 large spinach leaf, shredded
20 g butter
1 large onion, chopped
salt and pepper
1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a microwave safe glass bowl. Cook for 3 minutes
on 1
. Sprinkle over spinach.
4. Season with salt and pepper.
5. Roll up loin and secure with string.
100W
50 minutes at 200˚C. Turn over half way. Stand for 20 minutes before serving.
6. Preheat oven to Convection 200˚C. Place lamb on the low rack and cook for
Preheat to Convection 200˚C. Place lamb leg on the low rack and
cook for 50 minutes at 200˚C. Turn over half way through cooking.
3.
on GRILL. Allow to stand 10 minutes covered with foil before carving.
Summary of Contents for R-890E
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