Crustyrosemarylamb | Sharp R-2V58 specs

-CRUSTYROSEMARYLAMB

l/4 cup brown sugar

2 tablespoons seeded mustard

1 tablespoon lemon juice

2 tablespoons chopped fresh rosemary

1.5kg leg lamb

1.Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.

2.Place fat side down on a rack.

3.Cook for 44-46 minutes (for medium) or 50-52 minutes on 70% (for well done).

4.Turn over halfway through cooking, shielding shank with foil to prevent overcooking.

5.Allow to stand for 10 minutes, covered with aluminium foil before serving.

-Serves 4-6

-			SHEPHERD'S PIE
2 large potatoes
1 tablespoon			butter
1 tablespoon			milk
salt	and	pepper
500	g minced		beef
1 onion,		chopped
1 tablespoon			gravy powder
l/2 cup tomato			sauce
1 tablespoon			Worcestershire	sauce
1 tomato,		chopped
2 tablespoons			parsley
1 egg, beaten

1.Peel and cut potatoes into cubes. Place into a large bowl. Add 2 table- spoons water. Cover and cook for IO-12 minutes on 100% or until tender. Drain.

2.mash potatoes; add butter, milk, salt and pepper. Stand aside.

3.In another large bowl, combine mince and onion and cook for lo-12 minutes on 70%, stirring every 2 minutes. Drain juices from meat.

4.TO mince and onion, add gravy powder, tomato sauce, Worcestershire sauce, tomato and parsley. Mix well.

5.Spoon mince mixture into a large casserole dish.

6.Spread mashed potato evenly over top of mixture. Brush with beaten egg.

7.Cook for 20-22 minutes on 70%.

8.Allow to stand for 10 minutes before serving.

-	Serves 4-6

LASAGNE

MEAT SAUCE INGREDIENTS

30 g butter

1 onion, chopped

1 kg topside mince j/4 cup tomato paste

240 g jar bolognese sauce

200 g can champignons, drained

1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter l/3 cup flour

1 3/4cups milk

125 g tasty cheese, grated

200 g packet instant lasagne sheets

50 g mozzarella cheese, grated

MEAT SAUCE METHOD

1.Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on 100%.

2.Stir in mince. Cook, uncovered, for 12-15 minutes on 70%, stirring every 2 minutes. Drain excess fat.

3.Stir in tomato paste, bolognese sauce, champignons and garlic.

CHEESE SAUCE METHOD

1.Melt butter for 50-60 seconds on 100%. Stir in flour; cook for further 1 minute on 100%.

2.Gradually stir in milk. Cook for 5-6 minutes on lOO%, stirring every minute.

3.Stir in tasty cheese.

TO COMBINE

1.Use a 20 x 20 cm deep casserole dish.

2.Dip lasagne sheets in hot water, then cover base of dish.

3.Spoon over sheets one-third of meat sauce. Cover with one-third of cheese sauce.

4.Repeat the process 3 times, ending with the cheese sauce. Sprinkle with mozzarella cheese.

:: Cook for 20-24 minutes on 70%.

7.Allow to stand 10 minutes before serving.

8.Serve with a fresh garden salad and bread.

Serves 4-6

R-2V58 specifications

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Sharp R-2V58 specifications Crustyrosemarylamb

Models: R-2V58