Breville TF40 Instructions For Use Manual page 28

Roast lamb with garlic
and rosemary
1
1 ⁄ kg leg of lamb
2
3 cloves garlic, peeled
1 tablespoon rosemary sprigs
1 tablespoon light olive oil
Black pepper, freshly ground
1. Trim excess fat from lamb. Cut garlic into thin
slivers. Using a small sharp knife, cut small slits
over the lamb and insert garlic and rosemary
sprigs into slits.
2. Brush lamb with oil and season with pepper.
3. Heat Avance Cookware on setting 14.
Add lamb and cook until browned on all sides.
4. Reduce to setting 6-8. Cover and cook for a further
1 hour and 30 minutes until lamb is done to the
desired tenderness. Turn lamb and baste occasionally.
5. Remove and cover with foil, stand for 15 minutes
prior to carving.
Carve and serve with chosen sauce
and accompaniment.
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4-6
Herb crusted lamb
2 racks of lamb (6 cutlets each)
1 cup fresh breadcrumbs
1
⁄ cup dried breadcrumbs
2
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped mint
1 tablespoon finely chopped basil
2 eggs, lightly beaten
2 cloves garlic, crushed
1 tablespoon lemon juice
2 tablespoon olive oil
1. Trim any excess fat from lamb. Combine
breadcrumbs with herbs, eggs, garlic and lemon
juice. Mix well.
2. Press combined mixture firmly over meat. Heat oil
in Avance Cookware on setting 10.
3. Place racks, crust side down in frypan, cook for
10 minutes. Turn racks over, reduce to setting
6-8 and cover with lid. Cook for approximately
30 minutes.
4. Remove from pan, cover with foil and allow to
stand for 10 minutes before carving.
4-6
R13