Catler GR 8030 - Manual (Page 33)

33
RED WINE AND ROSEMARY LAMB STEAKS
Serves 8
INGREDIENTS
8 × 125g lamb steaks
2 tablespoons rosemary leaves
1 /
3
cup red wine
freshly ground black pepper
1 /
4
teaspoon crushed garlic
To serve
Steamed green beans
METHOD
1. Preheat grill to SEAR temperature setting
until the HEATING display turns off .
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 fl at, 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 coriander
12 lamb cutlets, trimmed
To serve
Steamed rice and greens
METHOD
1. Pre-heat grill using SEAR setting.
2. Combine curry paste, coconut cream
and coriander. Spoon over cutlets and
marinade for 20 minutes.
3. Place cutlets on preheated grill and lower
top plate and cook for 4 minutes each
side or until cooked to your liking.
Serve with steamed rice and greens.
RECIPES