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17
Frypan recipes continued
Roast Lamb Serves 4-6
1 leg lamb
4-6 garlic cloves, sliced
3-4 sprigs fresh rosemary, snipped into small
pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
6 small picking onions
400g pumpkin, cut into chunks
½ bunch baby carrots, trimmed
2 potatoes, peeled, chopped
1 sweet potato, peeled and thickly sliced
1. Using a small sharp knife, pierce the lamb
all over, making indentations about 2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
2. Heat frypan to MAX setting. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
MED setting. Cook lamb, covered, for about
1 hour and 15 minutes.
3. Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allow to rest, covered, until the vegetables
are cooked as desired.
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