30
RED wINE AND ROSEMARy LAMB STEAKS
Serves 8
8 x 125g lamb steaks
2 tablespoons rosemary leaves
1⁄3 cup red wine
freshly ground black pepper
¼ teaspoon crushed garlic
To serve;
Steamed green beans
Preheat grill to “sear” temperature
setting until the “HeATING” display
turns off.
Place steaks in a shallow dish.
Combine rosemary, wine, pepper and
garlic and pour over steaks. Allow to
marinate for at least 20 minutes.
Turn the base plate tilt dial to flat, open
the grill. Place prepared steaks onto
preheated ribbed grill plate and cook
for 3 minutes each side until cooked to
your liking. Serve with steamed green
beans.
NOTE:
If using a marinade recipe or
pre-marinated meats from your
meat retailer, drain excess marinade
off and dab with paper towels
before placing on the grill. Some
marinades contain high sugar levels
which can scorch on the grill plate
when cooked.
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THAI GREEN CURRy LAMB CUTLETS
Serves 4
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped coriander
12 lamb cutlets, trimmed
To serve;
Steamed rice and greens
Preheat grill to “sear” temperature
setting until the “HeATING” display
turns off.
Combine curry paste, coconut cream
and coriander. Spoon over cutlets and
allow to marinate for 20 minutes.
Turn the base plate tilt dial to flat, open
the grill, place cutlets on preheated
ribbed grill plate and cook for 3
minutes each side or until cooked to
your liking. Serve with steamed rice
and greens.
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RECIPES – GRILL
BGR820_IB_FA.indd 30 20/7/09 12:24:55 PM