Breville BOV800 manual Beef RIB Roast, Herbed LEG of Lamb

ROAST

4.In a medium stockpot, on low-medium heat, melt butter until it becomes foamy. Add the sliced leek and cook until softened, about 7 minutes. Add the curry powder, salt and pepper and continue to cook for 1 minute. Add the prepared roasted butternut squash mixture to the stockpot and mix to coat with the spices.

5.Deglaze with apple cider, scraping the bottom of the pot to release any stuck on bits. Add stock and bring to a boil.

Turn down to a simmer and cook for 20 minutes with the lid on. Allow the soup to cool before pureeing using a Breville blender or food processor.

6.Divide amongst bowls and garnish with a dollop of sour cream. Sprinkle 1 tablespoon of Toasted Pumpkin Seeds (page 56) or Spiced Croutons (page 56) per serving.

BEEF RIB ROAST

Function: ROAST

Temperature: 220˚C/425˚F for 20 minutes and 170˚C/340˚F for 1 hour 20 minutes Cooking Time: 1 hour 40 minutes (approximately)

Convection Fan: ON

Makes: 6 servings

INGREDIENTS

1.8 kg Beef rib roast

METHOD

1.Place the Rib Roast bone side down onto the Breville grill rack inserted in the Breville baking pan (to catch the drippings).

2.Set the wire rack in the bottom rack height position. Turn the function dial until the LCD indicator points to ROAST and set the temperature to 220˚C/425˚F and the timer for 20 minutes. Press the START/ CANCEL button to activate.

3.After 20 minutes turn the temperature down to 170˚C/340˚F 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. (Please see NOTE).

4.Remove the roast and tent with foil. Allow the roast 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 6˚C/10˚F 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.

HERBED LEG OF LAMB

Function: ROAST

Temperature: 220˚C/425˚F for 20 minutes and 170˚C/340˚F for 1 hour 20 minutes Cooking Time: 1 hour 40 minutes (approximately)

Convection Fan: ON

Makes: 6 to 8 servings

INGREDIENTS

4 garlic cloves, chopped

2 teaspoons salt

1 teaspoon ground black pepper

3 tablespoons Dijon mustard

¼cup fresh rosemary, loosely packed

3 tablespoons fresh oregano

3 tablespoons fresh parsley

2 tablespoons honey

¼cup olive oil

1.8 kg Leg of lamb

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