Sharp R-890N Crusty Rosemary Lamb, Shepherds Pie, Lasagne, Meat Sauce Ingredients, To Combine

MEAT

CRUSTY ROSEMARY LAMB Serves 4-6

1/4 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 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 over, shielding shank with foil to prevent overcooking. Spread combined ingredients over leg of lamb. Cook for a further 14 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for medium). Or cook for 16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. Turn over, shielding shank with foil to prevent overcooking. Spread combined ingredients over leg of lamb. Cook for a further 16 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.

SHEPHERD'S PIE	Serves 6-8
4 large potatoes (approx.1 kg)	1 tablespoon gravy powder
20 g butter	2/3 cup tomato sauce
1 tablespoon milk	1 tablespoon Worcestershire sauce
salt and pepper	1 tomato, chopped
1 kg minced beef	2 tablespoons parsley
1 onion, chopped	1 egg, beaten

1.Peel and cut potatoes into 2.5 cm cubes. Place in a large microwave safe bowl. Add 2 tablespoons water; cover and cook for 12-14 minutes on 100% or until tender. Drain.

2.Mash potatoes; add butter, milk, salt and pepper.

3.In a large bowl, combine mince and onion and cook for 10-12 minutes on 70%, stirring every 2 minutes. Drain juices from meat.

4.Add gravy powder, tomato sauce, Worcestershire sauce, tomato and parsley. Mix well.

5.Spoon mixture into a 25 cm x 20 cm rectangular dish.

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

7.Cook for 23-25 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP GRILL.

8.Allow to stand coverd with foil for 10 minutes before serving.

LASAGNE Serves 4-6

MEAT SAUCE INGREDIENTS

30 g butter

1 onion, chopped

1 kg topside mince

1/4 cup tomato paste

375 g jar bolognese sauce

280 g can champignons, drained

1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter

1/3 cup flour

1 3/4 cups milk

125 g tasty cheese, grated

250 g packet instant lasagne sheets

100 g mozzarella cheese, grated

MEAT SAUCE METHOD

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

2.Stir in mince. Cook, uncovered, for 12-14 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 4-6 minutes on 100%, stirring every minute.

3.Stir in tasty cheese.

TO COMBINE

1.Use a 25 x 25 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.

5.Sprinkle with mozzarella cheese.

6.Cook for 24-26 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP GRILL.

7.Allow to stand 10 minutes before serving.

8.Serve with a fresh garden salad and bread.

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