Sharp R580d(K) manual Honey Roast Lamb, Kg leg lamb Tablespoons honey Tablespoon Dijon mustard

APRICOT AND ALMOND CRUSTY LAMB Serves 4

100 g dried apricots, finely chopped

1/4 cup shelled blanched almonds

1/4 cup ground almonds

1 teaspoons dried rosemary

1 egg, lightly beaten

1 rack of lamb (approx. 8 chops)

1 tablespoon apricot jam

1/2 cup breadcrumbs

1.Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.

2.Brush lamb with apricot jam.

3.Place apricot crust on top of lamb.

4.Place on a microwave rack. Cook for 20-24 minutes on MEDIUM. Allow to stand 10 minutes before carving.

HONEY ROAST LAMB Serves 4-6

1.5 kg leg lamb

3 tablespoons honey

1 tablespoon Dijon mustard

1.Combine honey and Dijon mustard. Brush over lamb.

2.Place fat-side down on a roasting rack.

3.Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on MEDIUM HIGH (for well done).

4.Turn over halfway through cooking shielding shank with foil to prevent overcooking. Brush combined ingredients over leg of lamb. Allow to stand 10 minutes covered with foil before carving.

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