Lamb Roast

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 electric 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 put the lid on top.
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, lift the lid, put the green beans into the frypan, return the lid to the frypan and turn the electric frypan off at the dial and main power source and let rest for 10 minutes.
8. Lift the lid and using silicon tongs remove the lamb roast and vegetables.
9. Serve.