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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. Rub roast with grated rind
and pepper.
2. Heat oil in frypan on setting 10. Add
lamb and brown on each side.
3. Reduce heat to setting 6, cover
and cook for approx. 1½ hours
or until desired tenderness.
Turning meat once.
4. In a bowl, combine orange juice,
mustard, honey and mint sauce. Pour
over lamb, during the last 15 minutes
of cooking.
5. During last 15 minutes of cooking,
place pumpkin cubes, then
asparagus in separate pans of boiling
water. Cook until tender.
6. 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
½ cup milk
1 cup self raising flour
½ cup caster sugar
¼ cup cocoa
¼ teaspoon bicarbonate of soda
1 egg
60g butter, melted
2
⁄3 cup cream
1 tablespoon icing sugar
1 scorched peanut bar: crumbled
1. 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.
2. 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.
3. Allow standing for 2 – 3 minutes,
then turn onto a wire rack and
cooling completely.
4. Just before serving, whip the cream
and cut the cake in half horizontally.
5. Spread the cream over the bottom
layer, place the top layer on the
cream, and sprinkle the surface with
icing sugar.
KEF120_IB_FA.indd 20 6/11/09 8:41 AM