Kambrook KEF170 manual Roast Lamb Seville

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Roast Lamb Seville

1.5kg Leg of lamb or smaller Rind of 1 orange, grated Pepper

1 teaspoon oil

½ cup orange juice

1 teaspoon dry mustard

1 tablespoon honey

2 tablespoons mint sauce

1 small butternut pumpkin, cubed

1 bunch asparagus

1.Rub roast with grated rind and pepper.

2.Heat oil in Banquet Frypan on setting 10. Add lamb and brown on each side.

3.Reduce heat to setting 6, cover and cook for approx. 1½ hours or until desired tenderness. Turning meat once.

4.In a bowl, combine orange juice, mustard, honey and mint sauce. Pour over lamb, during the last 15 minutes of cooking.

5.During last 15 minutes of cooking, place pumpkin cubes, then asparagus in separate pans of boiling water. Cook until tender.

6.Remove lamb and skim pan juices. Slice lamb onto warmed plates, spoon over pan juices.

Serving suggestions:

Serve with steamed vegetables Serves 4

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Contents Instruction Booklet Please retain your instruction book for future use Contents Important Safeguards For Your Kambrook Banquet Frypan Important Safeguards For All Electrical Appliances Your Kambrook Banquet Frypan Using Your Kambrook Banquet Frypan Using The Pan Tilt LeverDial Setting Uses Temp.Guide Before First UseCare Care, Cleaning and StorageCleaning Storage Recommended cuts for stir frying Cooking with Your Kambrook Banquet FrypanStir-Frying Sauteing Shallow FryingRecommended cuts for slow cooking braising Pan FryingSlow Cooking braising Basting RoastingMeat and Poultry VegetablesBaking Toasting SandwichesBoiling Pasta/Rice Basic Omelette RecipesOrange Pikelets Pancake Mixture Chilli Con CarneCurried Apricot Chicken Pork Fillets with Dark Plum SauceVegetable Hash Browns Mushroom SteakBeef and Red Wine Casserole Stir-Fry Chicken with Oyster SauceRoast Lamb Seville Page Page Page Kambrook 12 Month Replacement Warranty