Three-Seed Pork Loin Roast - Sunbeam 4780 Instruction Book

Trim lamb round steak and bias-slice into long
samic vinegar, water, olive oil, garlic, rosemary, cumin, salt, pepper, coriander and
cayenne pepper. Cut peppers lengthwise into
3" lengths. In a medium bowl combine lamb strips, pepper strips, green onions
and marinade; toss to coat. Cover and refrigerate 2 hours. Stir occasionally to coat
evenly.
Drain marinade from mixture; discard. Thread lamb strips back and forth on spit and
secure into basket. Place pepper strips and green onions in the basket. Close door and
for 30 minutes. Remove lamb from skewer and peppers from basket. Serve with
hot rice or rice pilaf, if desired.
As an option, try this Lamb/Pepper mixture in pita bread rounds or flour tortillas. Omit
the hot rice and serve with a crisp green salad.
6 servings
1 l/2 to 2 pound single pork loin
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon caraway seeds
l/4 teaspoon coarsely ground pepper
1 tablespoon teriyaki sauce
On a sheet of waxed paper combine seeds and pepper. Brush pork roast with teriyaki
sauce and roll in seed mixture to coat well on all sides, Center roast vertically on spit.
Close door and cook until internal temperature of roast reaches 150°F to 155°F
(approximately 35 to 45 minutes). Slice to serve.
thick slices. Stir together the bal-
wide strips. Bias slice green onions