Sharp R-890N Honey Roast Lamb, Spinach Loin Of Lamb, APRICOT AND ALMOND CRUSTY LAMB Serves

APRICOT AND ALMOND CRUSTY LAMB Serves 4

200 g dried apricots, finely chopped

1 cup fresh breadcrumbs

1/2 cup ground almonds

2 teaspoons dried rosemary

1 egg, lightly beaten

1 rack of lamb (approx. 8 chops)

1 tablespoon apricot jam

1.Mix together in a small bowl, apricots, breadcrumbs, ground almonds, rosemary and egg.

2.Brush lamb with apricot jam.

3.Place apricot crust on top of lamb.

4.Place on the low rack. Cook for 22-24 minutes on 50% and 3 minutes on TOP GRILL. Allow to stand 10 minutes covered with foil before carving.

FILLET MIGNON Serves 4

4x scotch fillet steaks, approx 2.5 cm thick (approx. 200 g each) 4 rashers bacon

1.Remove rind of bacon.

2.Wrap 1 rasher of bacon around each fillet, secure with a toothpick.

3.Place directly onto turntable.

4.Cook for 10 minutes on TOP and BOTTOM GRILL.

5.Turn over and drain juices, cook for a further 6-8 minutes on TOP and

BOTTOM GRILL.

6.Remove toothpick before serving.

7.Serve with mushroom sauce.

HONEY ROAST LAMB Serves 4-6

1.5 kg leg lamb

3 tablespoons honey

1 tablespoon Dijon mustard

1.Combine honey and Dijon mustard in a small bowl.

2.Place fat-side down on the low rack.

3.Cook for 14 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. Turn meat over, brush combined ingredients over leg of lamb, and shield shank with foil to prevent over cooking.

Cook for a further 14 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for medium).

Or cook for 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.Turn meat over, brush combined ingredients over leg of lamb, and shield shank with foil to prevent overcooking.

Cook for a further 16-18 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for well done).

4.Allow to stand 10 minutes covered with foil before carving.

SPINACH LOIN OF LAMB Serves 4-6

1.0 kg loin of lamb

1 large spinach leaf, shredded

20 g butter

1 large onion, chopped salt and pepper

1.Butterfly loin of lamb and flatten slightly with a meat mallet.

2.Spread with shredded spinach.

3.Place butter and onion in a microwave safe glass bowl. Cook for 3 minutes on 100%. Sprinkle over spinach.

4.Season with salt and pepper.

5.Roll up loin and secure with string.

6.Place on the low rack, fat-side down, cook for 14-16 minutes on 70% and 3 minutes on TOP GRILL. Turn over and cook for a further 14-16 minutes on 70% and 5 minutes on TOP GRILL (for medium). Or cook for 17-19 minutes on 70% and 5 minutes on TOP GRILL. Turn over and cook for a further 17-19 minutes on 70% and 3 minutes on TOP GRILL (for well done).

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