Breville Dual Burner BGR600 Instruction Booklet page 25

LAMB
THAI GREEN CURRy LAMB CUTLETS
Serves 4
INGREdIENTS
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped coriander
12 lamb cutlets, trimmed
To serve
Steamed rice and greens
METHOd
1. Combine curry paste, coconut cream and
coriander. Spoon over cutlets and allow
to marinate for 20 minutes.
2. Preheat ribbed grill plate to
MEDIUM-HIGH.
3. Place cutlets on preheated grill plate and
cook for 1-2 minutes each side or
until cooked.
4. Serve with steamed rice and greens.
24
OREGANO LAMB KEBABS
Serves 4
INGREdIENTS
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 teaspoon dried oregano leaves
500g boneless lamb loin, cut into 3cm cubes
Freshly ground black pepper
Long wooden skewers, soaked in water
To serve
Salad leaves
Black olives
Crumbled fetta cheese
METHOd
1. Combine oil with lemon juice and garlic
in a large mixing bowl. Add lamb and
allow to marinate for 30 minutes before
threading onto 4 kebab skewers.
2. Preheat flat grill plate to
MEDIUM temperature.
3. Season each kebab generously with
pepper and place on grill.
4. Cook for 2-3 minutes each side or until
cooked to your liking.
5. Serve with crusty bread and a Greek
salad of salad leaves, black olives and
crumbled fetta cheese.