Satay Roast Lamb; Rack Of Lamb - Prima Superchef Millenium PSC002 User Manual

Leg of lamb
Slice wholegrain bread
Sauce
Satay sauce
3 tablespoons crunchy peanut butter
Trim excess fat from leg, bone and remove excess internal fat. Buy the leg
from your butcher if you prefer.
Grate the ginger coarsely and mix with the satay sauce, peanut butter and
lemon juice. Saturate the slice of wholegrain bread with the sauce. Sprinkle a
little garlic sauce over the boned leg – rub into flesh and skin.
Pour sauce over opened leg, spread with a spoon or fork, place bread slice
inside leg, reform and truss using skewers and cooking string. Spread excess
sauce all over outside of prepared leg.
Place leg on wire rack in Superchef and cook for 30 minutes at 190 C.
Meanwhile, peel and clean potatoes, pumpkin and onions. Place in a bowl
and add a little sauce, toss vegetables until lightly covered with sauce. After
leg has cooked for 30 minutes at 190 C, turn leg, add vegetables, cook for a
further 40 minutes approximately, turning vegetables once. Allow to stand for
approximately 10 minutes before carving.
1 rack of lamb (10 cutlets)
Marinade
2 cloves garlic, finely chopped
1 tablespoon finely sliced shallots 1 tsp. salt
several sprigs fresh rosemary
(or 3 tsp dried rosemary)
Trim cutlets, score the skin in a diamond patter. Combine marinade
ingredients and pour over lamb in a large dish. Leave for 3 hours, spooning
marinade over the lamb occasionally. Place lamb on medium heat or high
rack in Superchef (175 C). Start with skin side up to promote self basting for
18 minutes. Turn meat and baste with marinade. Cook for a further 20
minutes – cook a little longer for well done.
HINT: Two racks of 6-7 cutlets each can be sewn together, fat side inside, to
form a crown which can be roasted as is or stuffed.
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SATAY ROAST LAMB

Garlic salt
1 cubic inch fresh ginger
Juice of half lemon

RACK OF LAMB

½ cup orange juice
Freshly ground black pepper
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