Bakers Pride Oven Classic Oven Leg o Lamb, Basmati Rice, Peach Chutney, Shrimp, Boneless Lamb Leg

Sizzling Shrimp, Lemon Tarragon Marinate, Piquillo Peppers

Shrimp

Ingredients: 1 lb large Shrimp

Kosher Salt/Black Pepper

Tbsp Extra Virgin Olive Oil

Piquillo Peppers

Lemon-Tarragon Marinate

Directions: Preheat a medium-sized cast iron skillet in the IL Forno at 550°F. Season the shrimp with kosher salt & black pepper. Pour 1 Tbsp of extra virgin olive oil in the preheated skillet adding the shrimp, the piquillo peppers & lemon tarragon marinate. Roast in oven for 4 minutes or until the shrimp is golden.

Leg o'' Lamb, Basmati Rice, Peach Chutney

Boneless Lamb Leg

Ingredients: 3 - 4 lb Boneless Leg of Lamb

Kosher Salt/Black Pepper

Directions: Standard 3-4 lb boneless lamb leg seasoned with kosher salt & black pepper. Place in an open roasting pan for 40-45 minutes in IL Forno at 475 - 525°F (this will produce medium) or until desired temperature is attained.

Basmati Rice

Ingredients: 1 cup Basmati Rice 1 cup Chicken Stock

Directions: Place 1 cup basmati rice in small sauce pot w/1 cup chicken stock. Place in IL Forno towards the front. Cook for 20 minutes at 450°F while continually stirring.

Peach Chutney

Ingredients: 1 tsp Mustard Seed (whole)	1 cup White Vinegar	6 cups Fresh Peaches*
¼ tsp Red Chili Flakes	1 medium Red Onion (chopped fine)	¼ cup Crystallized Ginger
1 clove Garlic (minced)	2 cups Sugar

Directions: Combine sugar and vinegar in pan bring to boil stir to dissolve sugar. Add remaining ingredients and simmer until slightly thickened, 45 min to 1 hr, stir occasionally during the process. Should end up chunky with a syrup base, sweet and spicy. Well worth the effort. *You can substitute canned cling peaches, drain the liquid and cut the cook time to 30 to 45 minutes.

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