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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 Banquet 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