Sharp R580d(K) Crusty Rosemary Lamb, Shepherds PIE, Lasagne, Tablespoon Worcestershire sauce

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

1.5 kg leg lamb

1.Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.

2.Place fat side down on a rack.

3.Cook for 25-27 minutes on MEDIUM HIGH (for medium) or 33-35 minutes on MEDIUM HIGH (for well done).

4.Turn over halfway through cooking, shielding shank with foil to prevent overcooking. Spread combined ingredients over leg of lamb.

Allow to stand 10 minutes covered with foil before carving.

SHEPHERD'S PIE	Serves 6-8
4 large potatoes (approx.1 kg)	2 tablespoons gravy powder
butter	420 g can minestrone soup
milk	1 tablespoon Worcestershire sauce
2 tablespoons fresh chives, chopped	1 tomato, chopped
salt and pepper	2 tablespoons parsley
1 kg minced beef	60 g grated chedder cheese
1 onion, chopped

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

2.Mash potatoes; add butter, milk, chives, salt and pepper until smooth consistency forms.

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

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

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

6.Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.

7.Cook for 20-22 minutes on MEDIUM HIGH.

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

LASAGNE Serves 8

MEAT SAUCE INGREDIENTS

30 g butter

1 onion, chopped

1 kg topside mince

1/4 cup tomato paste

240 g jar neopolitana sauce

1 cup fresh button mushrooms, sliced

2 cloves garlic, crushed (optional)

1 tablespoon fresh oregano

CHEESE SAUCE INGREDIENTS

90 g butter

1/3 cup flour

1 3/4 cups milk

125 g tasty cheese, grated

200 g packet instant lasagne noodles

100 g mozzarella cheese, grated

MEAT SAUCE METHOD

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

2.Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.

3.Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.

CHEESE SAUCE METHOD

1.Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50 seconds on HIGH.

2.Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.

3.Stir in tasty cheese.

TO ASSEMBLE

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.

5.Sprinkle with mozzarella cheese.

6.Cook for 20-22 minutes on MEDIUM HIGH.

7.Allow to stand 10 minutes before serving.

8.Serve with a fresh garden salad and bread.

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