Sunbeam HG5400 manual Grilled swordfish, Marinated Lamb Roast

Recipes (continued)

Grilled swordfish Serves 4

4 pieces swordfish

2 cloves garlic, crushed ¹/³ cup white vinegar ¹/³ cup olive oil

¼cup shredded basil leaves Salad

250g baby rocket

100g semi dried tomatoes

150g feta cheese

100g katamata olives

1.Place swordfish in a large dish and pour over two thirds of the combined dressing ingredients. Cover and refrigerate for 1 hour.

2.Pre-heat Kettle BBQ on SuperSear for 10 minutes.

3.Cook swordfish on hot ribbed or flat plate for about 3 minutes each side or until cooked as desired.

4.Serve swordfish over salad and drizzle with remaining dressing.

Marinated Lamb Roast Serves 4

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary

2 cloves garlic, crushed

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 teaspoons Dijon mustard ¼ cup mango chutney

1kg boned and rolled shoulder of lamb

1.Combine oil, rosemary, garlic, rind, juice, mustard and chutney in a large zip lock bag or large dish. Place lamb in marinade; cover and refrigerate for 4 hours or overnight.

2.Preheat Kettle BBQ on SuperSear with the lid on for 10 minutes.

3.Drain marinade from lamb; reserve marinade. Place lamb on a piece of aluminium foil that has been folded over 2-3 times. Cook lamb with the lid on, brushing the lamb occasionally with marinade, for about 1 hour or until just cooked through.

4.Stand lamb, covered, for 10 minutes before carving.

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