18
Lamb Roast Dinner
Serves 6
Preparation time – 10 minutes
Cooking time – 40 minutes
Ingredients
1 sprig rosemary
6 cloves garlic – squashed
1.1kg rolled lamb leg roast
2 tbsp. vegetable oil
3 tsp sea salt
½ tsp ground white pepper
6 medium potatoes –peeled and cut in
half
½ butternut pumpkin –peeled and cut into
6 large pieces
1 onion – peeled – cut into 6 wedges
½ butternut pumpkin –peeled and cut into
6 large pieces
2 corn cobs, cut into 6 pieces
200g green beans – top and tailed
Directions
1.
Rub a little oil on the lamb leg and
season with salt and pepper.
2.
Place your vegetables into a bowl and
drizzle with the remaining vegetable
oil, salt and pepper.
3.
Pre-heat your KAMBROOK frypan on
dial 5 until the orange light is no longer
illuminated.
4.
Place your lamb roast into the frypan
and turn until the lamb is browned all
over.
5.
Turn the dial to 3 and place the
potatoes and onion wedges into the
frypan around the lamb and replace
the lid.
Recipes
continued
6.
After 10 minutes turn the potatoes and
onion, then add the pumpkin. Cook
for a further 10 minutes, add the corn
and turn the vegetables again.
7.
Cook for another 10 minutes, remove
the lid, put the green beans into the
frypan, replace the lid and turn the
electric frypan off at the dial and
main power source and let rest for 10
minutes.
8.
Remove the lid and using silicon
tongs remove the lamb roast and
vegetables.
9.
Serve.
