Sharp R-321CAF Operation Manual page 53

APRICOT AND ALMOND CRUSTY LAMB
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 on
GRILL. Allow to stand 10 minutes covered with foil before carving.
FILLET MIGNON
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 C-3.
5. Turn over and drain juices, cook for a further 5 minutes on COMBI C-3.
6. Remove toothpick before serving.
7. Serve with mushroom sauce.
HONEY ROAST LAMB
Serves 4
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.
3. 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.
4. Allow to stand 10 minutes covered with foil before carving.
SPINACH LOIN OF LAMB
Serves 4
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 1100W. Sprinkle over spinach.
4. Season with salt and pepper.
5. Roll up loin and secure with string.
6. Preheat oven to Convection 200°C. Place lamb on the low rack and cook
for 50 minutes at 200°C. Turn over half way. Stand for 20 minutes before
serving.
16
Serves 4-6
Serves 4-6