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MEAT
RED WINE AND ROSEMARY LAMB
STEAKS
Serves 8
INGREDIENTS
8 x 4oz (125g) lamb steaks
2 tablespoons rosemary leaves
⁄
cup red wine
1
3
Freshly ground black pepper
¼ teaspoon crushed garlic
To serve
Steamed green beans
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Place steaks in a shallow dish. Combine
rosemary, wine, pepper and garlic and
pour over steaks. Allow to marinate for
at least 20 minutes.
3.
Turn the base plate tilt dial to FLAT,
open the grill. Place prepared steaks
onto preheated ribbed grill plate and
cook for 3 minutes each side until
cooked to your liking.
Serve with steamed green beans.
NOTE
If using a marinade recipe or
pre-marinated meats from your meat
retailer, drain excess marinade off and
dab with paper towels before placing
on the grill. Some marinades contain
high sugar levels which can scorch on
the grill plate when cooked.
THAI GREEN CURRY LAMB CUTLETS
Serves 4
INGREDIENTS
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped cilantro
12 lamb cutlets, trimmed
To serve
Steamed rice and greens
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Combine curry paste, coconut cream and
cilantro. Spoon over cutlets and allow to
marinate for 20 minutes.
3.
Turn the base plate tilt dial to FLAT,
open the grill, place cutlets on preheated
ribbed grill plate and cook for 3 minutes
each side or until cooked to your liking
Serve with steamed rice and greens.
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