20
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. Ru b roast with grated rind
and pepper.
2. Heat oil in Banquet Frypan on setting
10. Add lamb and brown on each side.
3. Red uce heat to setting 6, cover
and cook for approx. 1½ hours
or until desired tend erness.
Turning meat once.
4. In a b owl, combine orange j uice,
mustard, honey and mi nt sauce. Pour
over lamb, during the l ast 15 minutes
of cooking.
5. Du ring last 15 minutes of cook ing,
place pumpkin cu bes, then
asparagus in se parate pans of boiling
water. Cook until tender.
6. Rem ove lamb and skim pan ju ices.
Slice lamb onto warme d plates, spoon
over pan juices.
Serving suggestion s:
Serve with steamed vegetables
Serves 4