Breville BOV800XL /A manual Herbed LEG of Lamb, Flattened Cornish HEN, Boning Cornish Hens

RECIPES

HERBED LEG OF LAMB

Function: ROAST

Temperature: 425˚F (218˚C) for 20 minutes, and 325˚F (162˚C) for 1 hour 20 minutes

Cooking Time: 1 hour 40 minutes (approximately)

Convection Fan: ON

Yield: 6 to 8 servings

4 lb (1.8 kg) Leg of lamb

4 Garlic cloves, chopped

2 Teaspoons (10 ml) Kosher salt

1 Teaspoon (5 ml) Black pepper

3 Tablespoons (45 ml) Dijon mustard

¼Cup (60 ml) Olive oil

¼Cup (60 ml) Fresh rosemary, loosely packed

3 Tablespoons (45 ml) Fresh oregano

3 Tablespoons (45 ml) Fresh parsley

2 Tablespoons (30 ml) Honey

1.In a blender or food processor, pulse together garlic, salt, pepper, Dijon mustard, rosemary, oregano, parsley and honey. Keep blending while you drizzle in olive oil. Place the lamb onto a glass dish and pour the marinade over the lamb. Be sure to completely coat the lamb. Cover with plastic wrap and marinade at least 4 hours or up to 24 hours.

2.Place the lamb on the broil rack in the baking pan to catch the drippings.

3.Set the wire rack in the bottom rack height position and turn the function dial until the indicator on the LCD screen points to the ROAST function. Set the temperature to 425˚F (218˚C) and set the timer for 20 minutes. Press START/ CANCEL button to activate.

4.After 20 minutes turn the temperature down to 325˚F (162˚C) and roast for 1 hour and 20 minutes, or until a meat thermometer inserted into the thickest part of the meat (not near the bone) registers your preferred doneness.

5.Remove the roast and tent with foil. Allow to rest for 20 minutes before carving.

NOTE:

To reach the desired doneness of a roast, it is best to remove the roast from the BREVILLE SMART OVEN™ when the internal temperature

is 10˚F (6˚C) below the desired temperature reading. The roast will continue cooking. The term is called "carry-over cooking". The internal temperature will continue to rise and cook the interior part of the meat. It is also extremely important to allow the roast to rest at least 20 minutes prior to carving. This allows the roast to relax and hold in its juices.

RECIPES

FLATTENED CORNISH HEN

Function: ROAST

Temperature: 375˚F (192˚C)

Cooking Time: 35 minutes

Convection Fan: ON

Yield: 4 servings

2 Cornish hens

2 Teaspoons (10 ml) Salt

½ Teaspoon (2.5 ml) Black pepper

2 Tablespoons (30 ml) Butter, melted

1 Lemon or ruby red grapefruit

Boning Cornish Hens

Ask your butcher to bone the Cornish hens for you. If you feel up to the challenge, follow these easy steps on how to remove the breast bone and rib cage

of the Cornish hen. The results are very rewarding.

1.On a clean cutting board, hold the Cornish hen up by the tail. Using a sharp kitchen knife or kitchen shears, cut through the bones, all they way to the neck. Split the hen open. Cut off the back bone. Run the boning knife between the rib cage and flesh to free the rib cage.

2.Next, remove the wish bone around the neck either by using your fingers, or scrape the bone with the knife. The bones in the thighs will remain intact. Discard or save the bones for another use. Repeat with the other hen.

Roasting Cornish Hens

1.Rub melted butter all over the hen. Lightly grease the drip tray and insert the roasting pan to catch the drippings. Season the hens with salt and pepper. Place skin side up.

2.Set the wire rack in the bottom height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function.

3.Set the temperature to 375˚F (192˚C) with convection turned on. Set the timer for 30 minutes. Press the START/CANCEL button to activate.

4.Roast the chicken for 30 minutes or until a meat thermometer inserted into the thickest part of the thigh (not near the bone) registers 170˚F (76˚C).

5.For a crispier skin, brush 2 tablespoons of melted butter on the skin and broil at 400˚F (205˚C) for 1-2 minutes, taking care not to burn the skin.

Serve with wedges of lemon, ruby red grapefruit and pan drippings.

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