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Ingredients. 2x 250-300g lamb leg steaks. 10-12 new potatoes. 2 plum tomatoes. Salt and pepper to taste. Olive oil. Cooking Time 20+ mins. Recipe Category Meat. Prep Time 5 -10 mins. We recommend: the George Foreman Evolve Grill with Temperature Probe. Serves: 2. Cook the new potatoes in salted water until they start to go soft.
- Grilled lamb and potato salad with peas and mint | George Foreman Grills
Ingredients. 1 lamb loin, trimmed. 3 tbsp olive oil. 6-8 new...
- Lamb Koftas with Flat Bread | George Foreman Grills
This 2-in-1 recipe covers both the koftas and flatbread from...
- Grilled lamb and potato salad with peas and mint | George Foreman Grills
Brush the potatoes, tomatoes and lamb steaks with olive oil and season. Put the probe into the centre of the lamb steaks. Grill the lamb steaks until the probe light turns green and the grill beeps (if you require the lamb steaks to be cooked more set the grill to the well done setting).
Ingredients. 1 lamb loin, trimmed. 3 tbsp olive oil. 6-8 new potatoes. Salt and pepper to taste. Store bought yoghurt and herb dressing. To serve: Peas, rocket leaves. Cooking Time 0-10 mins. Prep Time 5 -10 mins. Recipe Category Meat. We recommend using the George Foreman Evolve Grill with Deep Pan. Serves: 2.
This 2-in-1 recipe covers both the koftas and flatbread from scratch. Serve with tzatziki, hummus and salad for a truly showstopping meal.
GRILLED LAMB CHOPS |. Serving a simple, fresh sauce with grilled meat is a great way to add flavor without adding too many extra calories. PREP TIME: 15 Min. COOK TIME: 10 Min. TOTAL TIME: 25 Min. SERVINGS: 4.
Place the aubergine skins on the grill, drizzle with a little olive oil and season. Spoon some of the lamb filling into each piece then top with some crumbled feta. Grill for 3-4 minutes until the aubergine is soft and the cheese is golden brown. To serve, top with chopped parsley. Greek-style stuffed aubergine.
Cook the lamb on your George Foreman Grill for approximately 5 minutes on each side, or until cooked through & grill marks appear. Season with salt & pepper, paprika, and dried rosemary. Serve on a platter with quinoa & leafy greens. Spoon the Gremolata over the lamb before serving.
