Frypan Recipes continued
Baked Spring Lamb Roll | Serves 4 |
1kg loin of lamb, boned 1 onion, finely chopped
2 cups fresh breadcrumbs
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
freshly ground pepper to taste plain flour
1 egg extra, lightly beaten with
2 tablespoons milk
1 cup dry breadcrumbs
2 tablespoons oil
1.Combine onion, fresh breadcrumbs, mint, parsley, egg and fresh ground pepper.
2.Spread mixture onto lamb and roll up. Secure with string.
3.Roll in flour, egg and milk then breadcrumbs.
4.Heat oil in frypan on setting 7. Brown roll on all sides. Reduce heat to setting 5 and cook for approximately 1 hour or desired amount (to suit your individual taste).
Lamb Shanks with Beans | Serves 6 |
11/2 cups dried lima beans, washed thoroughly 6 lamb shanks
plain flour, seasoned with fresh ground pepper
2 tablespoons oil
2 onions, finely chopped
1 clove garlic, finely chopped
2 teaspoons curry powder
1 x 425g can peeled tomatoes, chopped
2 tablespoons tomato paste
2 cups water
1.Place beans in frypan and cover with water. Bring to boil on setting 5. Remove beans and liquid, allow to soak for 3 hours or overnight. Drain.
2.Lightly coat lamb shanks in seasoned flour.
3.Heat oil in frypan on setting 7 and brown shanks well. Set aside.
4.Reduce heat to setting 5. Sauté onions, garlic and curry powder until onions are tender.
5.Add tomatoes, tomato paste and water, bring to boil.
6.Add beans and lamb shanks. Cover and cook on simmer setting for 3 hours or until shanks are cooked and beans are tender.
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