Breville BEF200 - REV A10 Instruction Booklet page 33

LAMB
LAMB ANd PEANUT STIR-FRy
Serves 4
INGREdIENTS
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
¼ cup oyster sauce
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
METHOd
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.
ROAST LAMB WITH GARLIC
ANd ROSEMARy
Serves 4-6
INGREdIENTS
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
METHOd
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.
6. Slice lamb and serve with roast
vegetables and gravy sauce (refer
Roasting Meats and Vegetables on
Page 17).
33