Sunbeam CO3000 manual Crispy Skinned Salmon, Lamb Roast with Potatoes

Mains continued

Crispy Skinned Salmon

Serves 2

2 salmon fillets with skin

1 teaspoon brown sugar

1 long red chilli, finely chopped

1 tablespoon shredded ginger

1 tablespoon soy sauce

1 green spring onion Steamed rice, to serve

1.Preheat oven to 250°C.

2.Outside the oven, place the salmon fillets on the High Rack. Sprinkle with brown sugar, chilli and ginger.

3.Using the Oven Tongs, lower the rack into the oven.

4.Cook for about 8-10 minutes or until cooked as desired. Serve on rice, topped with onion and soy sauce.

Lamb Roast with Potatoes

Serves 4-6

1.4kg leg of lamb

3 cloves garlic, each cut into 12 slices

2 rosemary sprigs, each cut into 6 lengths

1 tablespoon olive oil Salt and pepper, to taste 750g potatoes, chopped

1.With the Extension ring and High Rack in place, preheat the oven to 250°C.

2.Using a small sharp knife, pierce lamb all over. Press garlic slices and rosemary sprigs into each cut. Rub oil over lamb and season with salt and pepper.

3.Place the lamb into the oven. Reduce temperature to 200°C. Cook for 45 minutes.

4.Meanwhile, outside the oven, arrange potatoes on the Low Rack. Spray with cooking oil spray.

5.Use the Oven Tongs to remove the High Rack (with the lamb) from the oven. Using the Oven Tongs place the Low Rack (with potatoes) into the oven and return the High Rack (with the lamb) to the oven.

6.Increase temperature to 250°C. Cook for a further 30 minutes. Remove the lamb from the oven. Place the lamb on a plate and allow to rest for 15 minutes while the potatoes finish cooking.

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