Herbed Loin of Lamb

Serves: 8

Ingredients:

2 pound (1 kg) loin of lamb
1/2 cup white wine
1/4 cup oil
3 cloves garlic, crushed
Freshly ground black pepper
1 teaspoon rosemary spikes

Microwave Method:

1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade, leave overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place on a rack. Cook for 16-18 minutes on MEDIUM (for medium) or 20-22 minutes on MEDIUM (for well done).

Convection Microwave Method:

1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade, leave overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place loin on Low Rack. Cook for 25 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).

Tropical Curry Lamb

Serves: 4-6

Ingredients:

1 onion, thinly sliced
2 pound (1 kg) lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
1 lb 10 oz (825 g) can apricot halves, drained, reserving 1/2 cup syrup
2 tablespoons arrowroot

Microwave Method:

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (litre) casserole.
2. Cover and cook for 28-30 minutes on MEDIUM.
3. Drain lamb and reserve 1/2 cup of liquid.
4. Combine apricot juice, lamb stock and arrowroot. Cook for 3 minutes on HIGH.
5. Combine lamb, apricots and apricot syrup in a 2 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.

Convection Microwave Method:

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 2 quart (litre) casserole.
2. Cover and cook for 2 hours on SLOW COOK.
3. Drain lamb and reserve 1/2 cup of liquid.
4. Combine apricot juice, lamb stock and arrowroot. Cook for 3 minutes on HIGH.
5. Combine lamb, apricots and apricot syrup in a 2 quart (litre) casserole dish.
6. Heat through for 4-6 minutes on MEDIUM HIGH.
7. Serve with boiled rice.

Apricot and Almond Crusty Lamb

Serves: 4

Ingredients:

1 rack of lamb (approx. 8 chops)
6 1/2 ounces (200 g) dried apricots, finely chopped
1 cup fresh breadcrumbs
1/2 cup ground almonds
2 teaspoons dried rosemary
1 egg, lightly beaten

Microwave Method:

1. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.
2. Press apricot crust on top of lamb.
3. Place on a rack. Cook for 25-30 minutes on MEDIUM. Allow to stand 10 minutes before carving.

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.
3. Press apricot crust on top of lamb.
4. Place on Low Rack. Cook on HIGH MIX/ROAST for 20 minutes (medium) or 25 minutes (well done).