Recipes
Balsamic and Rosemary Lamb
Serves: 4
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, crushed salt and pepper, to taste
2 x 230g lamb loin eye (backstrap) Crispy potatoes and green salad, to serve
1.Combine oil, vinegar, rosemary, garlic, salt and pepper in a shallow dish.
2.Add lamb and coat in mixture. Cover and place in the fridge to marinate for
3.Preheat contact grill on ‘med/high’ until ready light comes on. Add lamb and close the lid. Cook lamb for about 4 minutes or until cooked as desired. Stand for 5 minutes before slicing. Serve lamb with crispy potatoes and green salad.
Beef Burgers
Serves: 4
500g beef mince
1 small red onion, finely grated
½cup fresh breadcrumbs 1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 tablespoon finely chopped fresh parsley salt and freshly ground black pepper cooking oil spray
4 hamburger buns, halved
Tomato, beetroot, lettuce and tomato sauce, to serve
1.Combine mince, onion, breadcrumbs, egg yolk, Worcestershire sauce, parsley, salt and pepper in a bowl. Mix together. Shape into four 10cm patties. Place on a plate lined with baking paper. Cover and place in the fridge for 30 minutes.
2.Preheat contact grill on ‘high’ until green ready light comes on. Spray plates with cooking oil. Add patties and close the lid. Cook patties for 3½ minutes or until cooked through.
3.Serve patties on hamburger buns with sliced tomato, beetroot, lettuce and tomato sauce.
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