In a bowl, combine orange juice, mustard, honey and mint sauce. Pour over lamb, during the last 15 minutes of cooking.
During last 15 minutes of cooking, place pumpkin cubes, then asparagus in separate pans of boiling water. Cook until tender.
Remove lamb and skim pan juices. Slice lamb onto warmed plates, spoon over pan juices.
Serving suggestions:
Serve with steamed vegetables
Serves 4
Chocolate Cake
2 teaspoons white vinegar
1⁄2 cup milk
1 cup self raising flour
1⁄2 cup caster sugar
1⁄4 cup cocoa
1⁄4 teaspoon bicarbonate of soda
1 egg
60g butter, melted
2⁄3 cup cream
1 tablespoon icing sugar
1 scorched peanut bar: crumbled
Preheat frypan on setting 10. Grease and flour a 20cm round cake tin. Add the vinegar to the milk, mix well and allow to stand for 5 minutes. Combine all dry ingredients and mix until just combined. Pour the batter into the prepared tin and smooth the top.
Place the cake on a small wire rack in the banquet frypan, cover with the lid; vent closed, and cook for 25 minutes or until cooked.
Allow standing for 2 – 3 minutes, then turn onto a wire rack and cooling completely.
Just before serving, whip the cream and cut the cake in half horizontally.
Spread the cream over the bottom layer, place the top layer on the cream, and sprinkle the surface with icing sugar.
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