Crusty Rosemary Lamb

Serves: 4-6

Ingredients:

3 pound (1.5 kg) leg lamb
1/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary

Microwave Method:

1. Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.
2. Place on a rack. Cook for 10 minutes on MEDIUM HIGH.
3. Cook a further 25-30 minutes on MEDIUM (for medium) or 40-45 minutes on MEDIUM (for well done).
4. Turn over halfway through cooking, shielding shank with foil to prevent overcooking.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.
3. Place on Low Rack.
4. Cook on HIGH MIX/ROAST for 35 minutes (medium) or 45 minutes (well done).
5. Turn over halfway through cooking, shielding shank with foil to prevent overcooking.

Seasoned Racks of Lamb with Glazed Mint Sauce

Serves: 4

Ingredients:

2 racks of lamb (4 chops per rack)
1 1/2 cups cooked long grain rice
2 spring onions (shallots), chopped
1 clove garlic, crushed
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 egg, beaten
Salt and pepper
Glazed Mint Sauce

Microwave Method:

1. Using a sharp knife separate meat from bone, forming a pocket but leaving ends intact.
2. Mix all other ingredients in a bowl, to make well-combined seasoning. Firmly pack a little seasoning between meat and bones.
3. Place racks on a roasting rack facing each other, interlocking bones to form an arch.
4. Place seasoning in arch, packing firmly, brush with glaze.
5. Cook for 18-20 minutes on MEDIUM (for medium) or 22-25 minutes on MEDIUM (for well done).
6. Serve chops accompanied by seasoning and Glazed Mint Sauce.

Convection Microwave Method:

1. Using a sharp knife separate meat from bone, forming a pocket but leaving ends intact.
2. Mix all other ingredients in a bowl, to make well-combined seasoning. Firmly pack a little seasoning between meat and bones.
3. Place racks on pizza tray, facing each other, interlocking bones to form an arch.
4. Place seasoning in arch, packing firmly, brush with glaze.
5. Place on Low Rack. Cook on HIGH MIX/ROAST 350 degrees F (180 degrees C) for 20 minutes (medium) or 25-28 minutes (well done).
6. Serve chops accompanied by seasoning and Glazed Mint Sauce.

Fillet of Beef with Green Peppercorn Sauce

Serves: 4-6

Ingredients:

1 x 1.5 pound (750 g) piece of fillet of beef
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup cream
2 tablespoons peppercorns

Convection Microwave Method:

1. Roll up fillet and tie securely with string.
2. Place on Low Rack and cook for 20 minutes on HIGH MIX/ROAST.
3. Melt butter in a large Pyrex jug for 40 seconds on HIGH. Add flour, stir well and cook for 1 minute on HIGH. Stir in milk and cook a further 2 minutes on HIGH.
4. Add cream and peppercorns; stir well.
5. Serve sauce over fillets of beef.

Veal a la Medallion

Serves: 4-6

Ingredients:

2 pound (1 kg) veal, cubed
1/2 cup all-purpose (plain) flour
Salt and pepper
1/4 cup water
1 cup finely chopped spring onions (shallots)
2 carrots, thinly sliced
1/2 teaspoon grated lemon rind
2 rashers bacon, chopped
8 ounces (250 g) fresh mushrooms, sliced
1/2 pint (300 ml) carton sour cream
1 tablespoon chopped chives

Convection Microwave Method:

1. Toss veal in flour. Place in a 2 quart (litre) casserole dish. Stir in salt, pepper, water, spring onions, carrots, lemon rind and bacon.
2. Cover and cook for 1 1/2 hours on SLOW COOK.
3. Stir in mushrooms and sour cream. Cook for 15 minutes on SLOW COOK.
4. Sprinkle with chives.