Haier RTC1700SS User Manual - Page 26

RTC1700SS Manual 10/2/03 4:06 PM Page 27 English MOROCCAN-STYLE LEG OF LAMB WITH COUSCOUS AND VEGETABLES 1 tablespoon Dijon mustard 1 tablespoon lemon juice Garlic powder, onion powder, paprika to taste 6 to 8 pound leg of lamb 1/4 cup oil 1 medium onion, chopped 1 eggplant, peeled and cut into 1-inch cubes 2 carrots, chopped 2 stalks celery, chopped 1 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon pepper 1 can (15 ounces) chick peas with liquid 1 can (14 ounces) beef broth 1 can (16 ounces) strewed tomatoes 2 cups couscous 1 can or 1 envelope brown gravy mix, prepared as directed sauté the onions in oil in a 3-quart saucepan until lightly browned. Add the carrots and celery and sauté 2 minutes. Stir in the eggplanxz and the remaining ingredients. Cook for 15 minutes or until the vegetables are tender and the couscous has absorbed most of the liquid. Remove the lamb and the rack and place the lamb on a cutting board. Allow the meat to stand for about 10 minutes before carving. Skim the fat from the drippings that have accumulated in the pan. Pour these drippings into a small saucepan with the water and gravy mix. Cook for 5 minutes or until the gravy boils and thickens. Slice meat and serve with the gravy, couscous, and vegetables. Makes 12 servings Combine the mustard and lemon juice and brush it on both sides of the lamb. Sprinkle with garlic, onion and paprika. Insert a meat thermometer into the center of the lamb away from the bone. Calculate the approximate cooking time at 25 minutes per pound. Place the roast, fat side up, directly on the BROILING/ROASTING RACK, in the DRIP/BAKING PAN. Slide the pan into rails. Set the oven to 350˚F and roast 2 1/2 to 3 hours. Check the temperature on the meat thermometer occasionally. Continue to cook until the lamb has reached desired temperature: (160˚F for rare, 170˚F for medium, or 180˚F well done). About 20 minutes before the roast is done, 25