Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 37

Recipes continued
Bechamel Sauce
80g butter
¹⁄ ³ cup plain flour
1 litre milk, warmed
½ teaspoon salt
Pepper, to taste
½ cup grated parmesan
1.Using the Brown function, melt butter on
190°C. Add the flour and stir vigorously for
30 seconds. Do not allow the mixture to
brown.
2.Add half of the milk and whisk until
smooth. Gradually whisk in remaining milk.
Continuing whisking until sauce thickens
and comes to a boil.
3.Stir through salt, pepper and parmesan.
Note: This sauce is great over vegetables or
chicken. Also great in lasagne or poured over
broccoli.
Makes: approx. 2 cups
Lamb Rack with Garlic
and Parmesan Crust
2 x 6 Rib lamb rack roast, French trimmed
(= approx. 450g each)
4 slices day old bread, crust removed
2 cloves garlic, chopped
2 tablespoons fresh parmesan, grated
1 tablespoon fresh rosemary, chopped
2 tablespoons seeded mustard
Olive oil spray
Mashed potatoes, to serve
1.Combine bread, garlic, parmesan and
rosemary in a food processor. Process until
mixture resembles fine breadcrumbs.
2.Place lamb racks on a chopping board,
interlocking the bones of both racks.
Spread mustard evenly over the outside of
the lamb racks. Press the bread mixture
over the mustard and spray well with olive
oil spray.
3.Place lamb racks in the Multi Cooker.
Set to Cook function on HIGH. Cover with
lid and cook for about 40-45 minutes
for medium or until cooked as desired.
Remove from pan and cover with foil.
Allow to rest 5-10 minutes.
4.Cut lamb into individual cutlets and serve
with mashed potatoes.
Serves: 4
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