Fruity Crown Roast Lamb

Serves: 4-6

Ingredients:

1 crown roast of lamb (approx. 10 chops)
1 tablespoon butter
1 small onion, finely chopped
1 apple, peeled, cored and finely chopped
1/2 cup wholemeal breadcrumbs
1 cup seedless prunes, chopped
1/4 cup walnuts, chopped
1 tablespoon chopped parsley
Salt and pepper

Microwave Method:

1. Place butter and onion in a Pyrex bowl. Cook for 1 minute on HIGH.
2. Add apple, cook for further 1 minute on HIGH.
3. Stir in breadcrumbs, prunes, walnuts and parsley. Season with salt and pepper.
4. Fill center cavity of crown roast with seasoning. Shield edges of chops with foil to prevent charring.
5. Place on a rack. Cook for 18-20 minutes on MEDIUM (for medium) or 22-25 minutes (for well done).

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).

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.

Loin of Lamb with Spinach and Pine Nuts

Serves: 4-6

Ingredients:

1 x 2 pound (1 kg) loin of lamb
1 tablespoon butter
1 small onion, finely chopped
1 bunch spinach, cooked and pureed
3 tablespoons pine nuts
1 clove garlic, crushed
1/4 cup breadcrumbs
Salt and pepper

Microwave Method:

1. Place butter and onion in a Pyrex jug, cook for 1 minute on HIGH.
2. Stir in spinach, pine nuts, garlic and breadcrumbs. Season with salt and pepper.
3. Spread mixture along edge of loin. Roll loin up and tie tightly with string.
4. Place on a rack. Cook for 18-20 minutes on MEDIUM (for medium) or 22-24 minutes on MEDIUM (for well done), turning over halfway through cooking.

Convection Microwave Method:

1. Place butter and onion in a Pyrex jug, cook for 1 minute on HIGH.
2. Stir in spinach, pine nuts, garlic and breadcrumbs. Season with salt and pepper.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Spread mixture along edge of loin. Roll loin up and tie tightly with string.
5. Place on the Low Rack. Cook on HIGH MIX/ROAST for 20 minutes (medium) or 25-28 minutes (well done), turning over halfway through cooking.

Spinach Loin of Lamb

Serves: 6-8

Ingredients:

3 pound (1.5 kg) loin lamb
1 large spinach leaf, shredded
1 tablespoon butter
1 large onion, chopped
Salt and pepper
6 rashers of bacon

Microwave Method:

1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on HIGH. Sprinkle over spinach.
4. Season with salt and pepper.
5. Roll up loin and secure with string.
6. Wrap rashers of bacon around outside of loin and secure with toothpicks.
7. Place on a rack, cook for 10 minutes on MEDIUM HIGH.
8. Cook a further 30-35 minutes on MEDIUM (for medium) or 38-40 minutes on MEDIUM (for well done), turning over halfway through cooking.

Convection Microwave Method:

1. Butterfly loin of lamb and flatten slightly with a meat mallet.
2. Spread with shredded spinach.
3. Place butter and onion in a Pyrex bowl. Cook for 3 minutes on HIGH. Sprinkle over spinach.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Season with salt and pepper.
6. Roll up loin and secure with string.
7. Wrap rashers of bacon around outside of loin and secure with toothpicks.
8. Place on Low Rack, fat-side down, cook on HIGH MIX/ROAST for 20-25 minutes (medium) and 27-30 minutes (well done), turning over halfway through cooking.

Glazed Corned Lamb

Serves: 4-6

Ingredients:

4 pound (2 kg) corned leg of lamb
1 orange, cut into wedges
2 bacon bones, optional
2 tablespoons brown vinegar
Whole cloves
1 onion, sliced
3 tablespoons brown sugar

Microwave Method:

1. Rinse meat in cold water. Place in a large casserole dish.
2. Add remaining ingredients, except brown sugar. Cover with hot tap water.
3. Cook for 70-80 minutes on MEDIUM.
4. Sprinkle with brown sugar. Cook a further 5-7 minutes on MEDIUM.
5. Serve hot or cold.

Convection Microwave Method:

1. Rinse meat in cold water. Place in a large casserole dish.
2. Add remaining ingredients, except brown sugar. Cover with hot tap water.
3. Cook on Low Rack for 4 hours on SLOW COOK (CONVECTION 275 degrees F/130 degrees C).
4. Sprinkle with brown sugar. Cook a further 10 minutes on CONVECTION.
5. Serve hot or cold.

Sesame Lamb

Serves: 4

Ingredients:

Grated rind 1 orange
Grated rind 1 lemon
2 teaspoons mustard powder
1 teaspoon seasoned salt
Black pepper to taste
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon sesame seeds
3 pound (1.5 kg) lamb

Microwave Method:

1. Combine orange and lemon rind, mustard powder, salt and pepper.
2. Add honey, orange juice and sesame seeds. Mix well.
3. Brush lamb with sesame baste. Place on a roasting rack and cook for 35-40 minutes on MEDIUM HIGH.
4. Continue to baste during cooking, turning over halfway through cooking.
5. Stand wrapped in foil for 5-10 minutes before carving.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine orange and lemon rind, mustard powder, salt and pepper.
3. Add honey, orange juice and sesame seeds. Mix well.
4. Brush lamb with sesame baste. Place on Low Rack and cook for 35-40 minutes on HIGH MIX/ROAST.
5. Continue to baste during cooking, turning over halfway through cooking.
6. Stand wrapped in foil for 5-10 minutes before carving.

Navarin of Lamb

Serves: 4

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
1 clove garlic, crushed
2 sticks celery, chopped
8 ounces (250 g) baby carrots
6 1/2 ounces (200 g) green beans, sliced
1/4 cup all-purpose (plain) flour
2 tablespoons chicken stock powder
8 lamb noisettes (approx. 4 ounces (125 g) each)
1/2 cup water
1 cup red wine
1/2 cup tomato puree
1/2 teaspoon thyme

Microwave Method:

1. Place butter in a large casserole dish. Heat for 1 minute on HIGH.
2. Add onion and garlic, cook for 3-4 minutes on HIGH.
3. Mix flour and stock powder together in a freezer bag, coat lamb.
4. Add meat and remaining flour to casserole dish. Cook for 6-8 minutes on MEDIUM, turning over halfway through cooking.
5. Mix water, wine, tomato puree and thyme. Pour over meat. Cook uncovered for 15-20 minutes on MEDIUM, stir during cooking.
6. Add beans, celery and carrots, cook a further 5-7 minutes on MEDIUM.

Convection Microwave Method:

1. Place half the butter in a small casserole dish. Heat for 30-40 seconds on HIGH.
2. Add onion and garlic, cook for 2-3 minutes on HIGH. Add celery and carrots. Cover and cook for 2 minutes on HIGH, add beans and cook a further 2-3 minutes on HIGH. Put vegetables to one side.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Mix flour and stock powder together in a freezer bag, coat lamb.
5. Add meat and remaining flour to a large casserole dish. Cook for 15-18 minutes on HIGH MIX/ROAST.
6. Mix water, wine, tomato puree and thyme. Pour over meat. Cook for 20 minutes on HIGH MIX/ROAST. Add vegetables with 5 minutes remaining.