RECIPES
HERBED LEG OF LAMB
Function: ROAST
Temperature: 425˚F (218˚C) for 20 minutes, and 325˚F (162˚C) for 1 hour 20 minutes
Cooking Time: 1 hour 40 minutes (approximately)
Convection Fan: ON
Yield: 6 to 8 servings
INGREDIENTS
4 lb (1.8 kg) Leg of lamb
4 Garlic cloves, chopped
2 Teaspoons (10 ml) Kosher salt
1 Teaspoon (5 ml) Black pepper
3 Tablespoons (45 ml) Dijon mustard
¼Cup (60 ml) Olive oil
¼Cup (60 ml) Fresh rosemary, loosely packed
3 Tablespoons (45 ml) Fresh oregano
3 Tablespoons (45 ml) Fresh parsley
2 Tablespoons (30 ml) Honey
METHOD
1.In a blender or food processor, pulse together garlic, salt, pepper, Dijon mustard, rosemary, oregano, parsley and honey. Keep blending while you drizzle in olive oil. Place the lamb onto a glass dish and pour the marinade over the lamb. Be sure to completely coat the lamb. Cover with plastic wrap and marinade at least 4 hours or up to 24 hours.
2.Place the lamb on the broil rack in the baking pan to catch the drippings.
3.Set the wire rack in the bottom rack height position and turn the function dial until the indicator on the LCD screen points to the ROAST function. Set the temperature to 425˚F (218˚C) and set the timer for 20 minutes. Press START/CANCEL button to activate.
4.After 20 minutes turn the temperature down to 325˚F (162˚C) 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.
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5.Remove the roast and tent with foil. Allow 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 10˚F (6˚C) below the desired temperature reading. The roast will continue cooking. The term is called
FLATTENED CORNISH HEN
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 35 minutes
Convection Fan: ON
Yield: 4 servings
INGREDIENTS
2 Cornish hens
2 Teaspoons (10 ml) Salt
½ Teaspoon (2.5 ml) Black pepper
2 Tablespoons (30 ml) Butter, melted
1 Lemon or ruby red grapefruit
Boning Cornish Hens
Ask your butcher to bone the Cornish hens for you. If you feel up to the challenge, follow these easy steps on how to remove the breast bone and rib cage of the Cornish hen. The results are very rewarding.
1.On a clean cutting board, hold the Cornish hen up by the tail. Using a sharp kitchen knife or kitchen shears, cut through the bones, all they way to the neck. Split the hen open. Cut off the back bone. Run the boning knife between the rib cage and flesh to free the rib cage.
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