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LAMB KOFTA KEBABS
5 50 g lean minced lamb
1 large bunch of coriander
(chopped)
4 0 g white breadcrumbs
(made from dry bread)
2 garlic cloves
Peel the cloves of garlic,
mix with fresh onions,
coriander, breadcrumbs,
cumin, paprika, salt and
pepper. Add the minced lamb
and mix carefully until the
mixture is evenly blended.
Separate the meat into 6
equal portions and, with your
hands moistened, shape into
elongated sausage shapes
around 6 kebab skewers.
Place in the refrigerator.
Turn on the grill. Select
setting and press OK.
When serving, garnish the kebabs with pieces of toma-
toes, cucumber and red onion.
28
| Serves 6 |
20 min. |
Automatic program
2 fresh onions
2 teaspoons ground cumin
1 teaspoon ground paprika
6 pitta breads
2 00 g ready-made tzatziki
S alt and pepper
Once the pre-heating is
complete, place the kebabs
on the grill and lower the lid.
Cook according to the
instructions on the screen
until well-done.
Serve the kebabs with tzatziki
and pitta breads.
PROVENÇAL LAMB
1 2 lamb noisettes,
filleted (see tip)
2 tablespoons olive oil
Z est of 1 lemon
1 garlic clove
Peel and crush the garlic
clove. Mix with the herbes
de Provence, the chopped
parsley, grated lemon zest,
olive oil, salt and pepper.
Coat the lamb noisettes with
this mixture.
Turn on the grill. Select
setting and press OK.
Once the pre-heating is
complete, place the lamb
noisettes on the grill and
lower the lid.
Lamb noisettes are small medallions of lamb's loin,
available from your local butcher. For even more flavour,
marinate the lamb noisettes for a few hours before
cooking.
29
NOISETTES
| Serves 6 |
20 min. |
Automatic program
1 tablespoon herbes de
Provence
1 tablespoon chopped
fresh parsley
S alt and pepper
Cook according to the
instructions on the screen
until cooked to your liking:
rare, medium or well-done.
Transfer the lamb noisettes
onto plates and serve with
tomatoes Provençale.
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