Main courses - Beef
R13
Main courses - Lamb
continued
R12
Roast lamb with
garlic and rosemary
1.5 kg leg of lamb
3 cloves garlic, peeled
1 tablespoon rosemary sprigs
1 tablespoon light olive oil
Freshly ground pepper
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 8-10. 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 13).
Herb crusted lamb
2 racks of lamb (6 cutlets each)
1 cup fresh breadcrumbs
1
/
2
cup dried breadcrumbs
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 breacrumbs
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 14.
4. Place lamb racks, crust side down into frypan, cook
for 10 minutes. Carefully turn racks over, reduce
the setting to 6-8 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.
4-6
Beef burgers
500g lean beef mince
1 onion, finely diced
1 X 60g egg, lightly beaten
1
/
2
cup fresh breadcrumbs
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
1 teaspoon dried mixed herbs
Freshly ground black pepper
1
/
4
cup fruit chutney
2 tablespoons oil
6 rashers bacon, trimmed
6 slices canned pineapple, drained
6 hamburger rolls, for serving
1. Combine beef, onion, egg, breadcrumbs, sauces,
herbs, pepper and chutney. Wet palms of hands
and shape into 6 even-sized patties, refrigerate
until required.
2. Heat oil in frypan on heat setting 14.
3. Cook patties on each side until meat is cooked
through. Remove and drain on paper towel.
4. Add bacon and pineapple to the frypan and cook
until crisp and golden.
5. Place beef patties onto rolls and top with bacon
and pineapple.
Serve with barbeque or tomato sauce and a selection
of garden greens.
Beef Patties are best made ahead of time and
chilled for several hours.
That’s the idea
™
Beef and peppercorn casserole
1 kg chuck steak, trimmed and cut into 2cm cubes
2 tablespoons plain flour
1 tablespoon olive oil
30g butter
3 small onions, cut into wedges
2 sticks celery, sliced
1
/
2
tablespoon ground allspice
3 medium potatoes, peeled and cubed
1 large carrot, sliced
5 cups beef stock
2 teaspoons Worcestershire sauce
300ml sour cream
1. Toss beef cubes in flour
2. Heat oil and butter in frypan on ‘High Sear’ setting.
Add beef cubes and sauté beef until browned.
Remove beef from pan.
3. Add onions, celery, allspice, and vegetables, sauté
until well browned.
4. Add stock and Worcestershire sauce. Cover with lid
and bring to the boil. Stir in beef cubes. Recover
with lid and reduce to a rapid simmer on heat
setting 4-6.
5. Simmer for 1
1
/
2
hours or until tender. Stir in sour
cream just before serving.
Serve with potatoes, rice or pasta.
6
4
4-6
