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Frypan recipes continued – Sunbeam FP5500 User Manual

Page 29

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27

Baked Spring Lamb Roll

Serves 4

1kg loin of lamb, boned

1 onion, finely chopped

2 cups fresh breadcrumbs

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh parsley

1 egg, lightly beaten

freshly ground pepper to taste

plain flour

1 egg extra, lightly beaten with

2 tablespoons milk

1 cup dry breadcrumbs

2 tablespoons oil

1. Combine onion, fresh breadcrumbs, mint,

parsley, egg and fresh ground pepper.

2. Spread mixture onto lamb and roll up.

Secure with string.

3. Roll in flour, egg and milk then

breadcrumbs.

4. Heat oil in frypan on setting 7. Brown

roll on all sides. Reduce heat to setting
5 and cook for approximately 1 hour
or desired amount (to suit your
individual taste).

Lamb Shanks with Beans

Serves 6

1

1

/

2

cups dried lima beans, washed thoroughly

6 lamb shanks

plain flour, seasoned with fresh ground
pepper

2 tablespoons oil

2 onions, finely chopped

1 clove garlic, finely chopped

2 teaspoons curry powder

1 x 425g can peeled tomatoes, chopped

2 tablespoons tomato paste

2 cups water

1. Place beans in frypan and cover with

water. Bring to boil on setting 5. Remove
beans and liquid, allow to soak for 3
hours or overnight. Drain.

2. Lightly coat lamb shanks in seasoned

flour.

3. Heat oil in frypan on setting 7 and brown

shanks well. Set aside.

4. Reduce heat to setting 5. Sauté onions,

garlic and curry powder until onions are
tender.

5. Add tomatoes, tomato paste and water,

bring to boil.

6. Add beans and lamb shanks. Cover and

cook on simmer setting for 3 hours or
until shanks are cooked and beans are
tender.

Frypan Recipes continued

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