Sunbeam FP5910, SK4200P, FP5500P, FP5900P Matt’s Meatballs, Lamb Rack with Garlic Parmesan Crust

Frypan recipes continued

Matt’s Meatballs Serves 6-8

Not suitable for model FP5500P

1.2kg lean mince

²/³ cup packaged breadcrumbs 3 eggs

2 tablespoons Worcestershire sauce

2 teaspoons dried sweet basil

1 teaspoon dried oregano

2 cloves garlic, crushed salt and pepper

2 tablespoons olive oil

Sauce

1 onion, sliced

2 cloves garlic, crushed

2 tablespoons tomato paste

1 green capsicum, sliced

1 red capsicum, sliced

1 litre bottled tomato sauce

1.Combine meatball ingredients; roll into balls slightly smaller than golf balls.

2.Heat half of the oil in frying pan on setting 6. Cook meatballs, in batches, until browned all over. Remove from pan.

3.Heat remaining oil in frying pan on setting 5; cook onions and garlic, stirring, until the onions are translucent. Add tomato paste and cook for about 1-2 minutes

or until fragrant. Add capsicums; cook, stirring occasionally, until tender. Add sauce and cook for 10 minutes. Reduce heat to setting 4; add meatballs and cook, covered, for a further 10 minutes or until the meatballs are cooked through.

Serve in long crusty bread rolls as a sub sandwich or with pasta

Lamb Rack with Garlic
and Parmesan Crust	Serves 4

2 x 400g lamb rack roast, French trimmed

4 slices of day old bread, crust removed

2 cloves garlic, chopped

2 tablespoons of grated fresh parmesan

1 tablespoon of chopped fresh rosemary

2 tablespoons of seeded mustard Olive oil spray

Mashed potatoes, to serve

1.Preheat frying pan on setting 7.

2.Place lamb racks on a chopping board, having the bones interlocked in the middle.

3.Combine bread, garlic, parmesan and rosemary in a food processor. Process until mixture resembles fine breadcrumbs

4.Spread mustard evenly over the outside of the cutlets flesh.

5.Press the bread mixture over the mustard and spray well with olive oil spray.

6.Place lamb racks in frying pan, reduce heat to setting 3 and cook, covered, for about 35 minutes or until cooked as desired. Remove from frying pan and cover with foil. Allow to rest 5-10 minutes.

7.Cut lamb into individual cutlets and serve with mashed potatoes.

Tip: Recipe can be doubled to serve 8.

26