Catler GR 8012 - Manual (Page 24)

R4
LAMB MEALS
OREGANO LAMB KEBABS
Serves 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 tablespoon dried oregano leaves
500g lamb loin, cut into 3 cm cubes
freshly ground black pepper
Wooden skewers, soaked in water
To serve:
Salad leaves
Black olives
Crumbled fetta cheese
Preheat Contact Grill until the Heating light turns
off .
1. Combine oil with lemon juice and garlic in
a large mixing bowl. Add lamb and allow to
marinate for 30 minutes before threading
onto 4 kebab skewers.
2. Season each kebab generously with pepper
and place on grill.
3. Allow the top plate to rest lightly on lamb.
Cook for 4-5 minutes.
4. Serve with crusty bread and a Greek salad of
salad leaves, black olives and crumbled feta
cheese.
RED WINE AND ROSEMARY LAMB STEAKS
Serves 8
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
Preheat Contact Grill until the Heating light turns
off .
1. Place steaks in a shallow dish. Combine
rosemary, wine, pepper and garlic and pour
over steaks. Allow to marinate for at least
20 minutes.
2. Turn the Base Plate Tilt Dial to fl at, open
the grill. Place prepared steaks onto ribbed
grill and cook for 3 minutes each side until
cooked to your liking. Serve with steamed
green beans.
THAI GREEN CURRY LAMB CUTLETS
Serves 4
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped coriander
12 lamb cutlets, trimmed
To serve:
Steamed rice and greens
Preheat Contact Grill until the Heating light turns
off .
1. Combine curry paste, coconut cream and
coriander. Spoon over cutlets and allow to
marinate for 20 minutes.
2. Turn the Base Plate Tilt Dial to fl at, open the
grill, place cutlets on ribbed grill and cook
for 3 minutes each side or until cooked to
your liking. Serve with steamed rice and
greens.
LAMB MEALS