Lamb And Bean Nachos With Salsa; Lamb And Peanut Stir-Fry; Roast Lamb With Garlic And Rosemary; Herb Crusted Lamb - Breville Avance BEF200 Instructions And Recipes Manual

Main course - Lamb
(continued)

Lamb and bean nachos with salsa

Serves 4
1 tablespoon oil
500g lamb mince
30g packet taco seasoning mix
425g can kidney beans, drained
⁄ cup beef stock
1
2
2 tablespoons tomato paste
240g pkt plain corn chips, toasted
150g grated tasty cheese
250g avocado, mashed, for serving
⁄ cup sour cream, for serving
3
4
1 quantity prepared salsa, for serving
1. Heat oil in frypan on 'High Sear' setting. Add
mince, cook until brown, stirring constantly to
avoid meat lumping.
2. Add seasoning mix, beans, stock and tomato
paste. Cover with lid and bring to the boil,
reduce to heat setting 4-6.
3. Simmer uncovered for 10 minutes or until
lamb mixture thickens, stirring occasionally.
4. Spread corn chips onto an oven proof dish. Top
with lamb mixture, sprinkle with cheese and
bake in a moderately hot oven 220ºC, or under
a preheated grill, or until heated through and
cheese melts.
Serve topped with avocado, sour cream and
prepared salsa.
SALSA
4 large roma tomatoes, chopped
1 small spanish onion, finely diced
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 tablespoon sweet Thai chilli sauce
1 tablespoon finely chopped coriander leaves
1. Combine salsa ingredients and mix well.
R8
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.

Lamb and peanut stir-fry

Serves 4
2 tablespoons peanut oil
500g lamb strips
2 red capsicum, trimmed, seeded and sliced
150g snow peas, trimmed
500g English spinach
2 tablespoons Teriyaki sauce
⁄ cup oyster sauce
1
4
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
2 red chillies, crushed
1 tablespoon brown sugar
2 teaspoons cornflour
1 tablespoon water
250g unsalted peanuts
2 tablespoons shredded basil leaves
Steamed rice, for serving
1. Heat oil in frypan on 'High Sear' setting. Stir-fry
lamb strips in two batches for 1-2 minutes.
Remove each batch when cooked and allow
pan to reheat before stir-frying the next.
Remove lamb and set aside.
2. Stir fry capsicum and snow peas, until tender.
3. Return lamb to frypan. Add spinach, sauces,
garlic, ginger and chillies.
4. Combine brown sugar, cornflour and water. Stir
through lamb mixture. Reduce to heat setting
4-6 and simmer to thicken the sauce.
5. Fold in the nuts and basil leaves just before
serving.
Serve with rice.
Main course - Lamb
(continued)

Roast lamb with garlic and rosemary

Serves 4-6
1.5 kg leg of lamb
3 cloves garlic, peeled
1 tablespoon rosemary sprigs
1 tablespoon light olive oil
Freshly ground pepper
Roast vegetables, for serving
Gravy sauce, for serving
1. Trim excess fat from lamb. Cut garlic into
thin slivers. Use a small, sharp knife to cut
small slits into the lamb and insert garlic and
rosemary sprigs into slits.
2. Brush lamb with oil and season with pepper.
3. Preheat frypan on 'High Sear' setting. Add
lamb and sear on all sides.
4. Reduce to heat setting 4-6. Cover and cook for
a further 1 hour and 30 minutes until lamb is
cooked to desired doneness. Turn lamb during
cooking and baste occasionally.
5. Remove lamb and cover with foil. Allow lamb
to stand for 15 minutes prior to carving.
Slice lamb and serve with roast vegetables and
gravy sauce (refer Roasting Meats and Vegetables
on Page 12).
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.

Herb crusted lamb

Serves 4-6
2 racks of lamb (6 cutlets each)
1 cup fresh breadcrumbs
⁄ cup dried breadcrumbs
1
2
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped mint
1 tablespoon finely chopped basil
2 x 60g eggs, lightly beaten
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1. Trim excess fat from lamb. Combine
breadcrumbs with herbs, eggs, garlic, lemon
juice. Mix well.
2. Press combined mixture firmly over meat.
Cover tops of cutlet bones with foil to prevent
over-browning.
3. Heat oil in frypan on heat setting 'High Sear'.
4. Place lamb racks, crust side down into frypan,
cook for 10 minutes. Carefully turn racks over,
reduce the setting to 4-6 and cover with lid.
Cook for approximately 30 minutes or until
lamb is cooked to desired doneness.
5. Remove lamb racks from pan, cover with
foil and allow to stand for 10 minutes before
carving.
R9