Contact Grill Recipes continued

Shallot, Garlic & Lime Lamb Cutlets

Serves 4

4 tablespoons sesame oil

16 x 50g frenched lamb cutlets

2 green shallots, finely sliced 3cm piece fresh ginger, grated 3 tablespoons mirin

1 lime rind finely grated

Place cutlets into a bowl. Drizzle over sesame oil and mirin. Add shallots, ginger and lime zest. Cut lime in half, juice over lamb. Cover and refrigerate for 30 minutes or overnight.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook cutlets 6-7 minutes. (2 batches)

Serve with green leafy vegetables and baked sweet potato.

Note:

•Mirin is a sweet Japanese rice wine used for cooking.

•Mirin is available from Asian grocery stores and some good supermarkets.

Thai Lamb Cutlets

Serves 5

10 lamb cutlets

3/4 cup satay sauce

¼teaspoon ginger

¼teaspoon crushed garlic

Preheat Contact Grill for 3-5 minutes.

Combine satay sauce, ginger and garlic together. Pour sauce over lamb. Best to marinate in sauce overnight.

Spray grill plates with cooking spray. Cook for

8-10 minutes each side, brushing with satay sauce.

Serve with boiled fragrant rice or mixed salad leaves.

Greek Lamb Souvlaki

Serves 6

700g trim lamb, diced

10 kebab skewers, soaked in water

Marinade

¼cup lemon juice 1 teaspoon olive oil

1 tablespoon fresh oregano, chopped

1 teaspoon fresh rosemary, chopped

2 teaspoons crushed garlic

Preheat Contact Grill for 3-5 minutes. Combine all ingredients of marinade together.

Spray grill plates with cooking spray. Thread diced lamb onto 10 kebab skewers. Place skewers in a deep dish and pour marinade over skewers.

Cook skewers for 10 minutes or until cooked. Serve with Greek salad and hot crusty bread.

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Sunbeam GC7850B Thai Lamb Cutlets, Greek Lamb Souvlaki, 700g trim lamb, diced Kebab skewers, soaked in water, Marinade
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