Main Meals continued

ROSEMARY PARMESAN CRUSTED LAMB STEAKS WITH LEMON SAUCE

Serves 4

4 slices white bread, crusts removed and cubed ¼ cup grated fresh Parmesan cheese

1 tablespoon fresh rosemary leaves, chopped

4 lamb leg steaks Plain flour

1 × 60g egg, lightly beaten

2 tablespoons oil

LEMON SAUCE:

3 tablespoons/60g butter

2 tablespoons lemon juice

2 tablespoons capers

1.Place bread, Parmesan cheese and rosemary leaves into blender jug and use the Pulse function until fine bread crumbs form. Bread crumb mixture may need to be moved around with a plastic spatula during this processing. Transfer crumb mixture to a large plate.

2.Toss meat in flour, shake of excess, dip into egg and coat with bread crumb mixture.

3.Heat oil in a fry pan, add meat, cook over medium heat until golden brown on both sides. Remove from pan and drain on absorbent kitchen paper. Set aside and keep warm.

4.Wipe pan clean, heat butter, stir in lemon juice and capers, cook until heated through.

Serve lamb steaks with Lemon Sauce

TANDOORI STYLE SALMON

Serves 4

Rind and juice of 1 lemon (¼ cup) ¼ cup natural yogurt

1 onion, peeled and chopped

4 cloves garlic, peeled and crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

½teaspoon paprika Pinch of cayenne pepper 4 Atlantic salmon cutlets

1.Place all ingredients except salmon into the blender jug. Select the Blend function and blend until a smooth paste is formed.

2.Arrange salmon cutlets in a shallow dish, coat salmon with tandoori paste, cover and refrigerate for 2 hours.

3.Cook salmon cutlets in a preheated grill or barbeque for 3 minutes each side or until fish is cooked when tested.

Serve with lemon wedges, rice and tossed salad greens.

Recipe 9

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Breville BBL550 manual Tandoori Style Salmon, Serve lamb steaks with Lemon Sauce, Tablespoon fresh rosemary leaves, chopped
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BBL550 specifications

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