I’ve decided I need to become more healthy, toned, in touch with my inner nature, and more spiritual. It’s not much to ask of your life, and today I got off to an exceptionally good start with a yoga class. After an hour of deep breathing, meditative movement, and all round pious good feelings, I was filled with determination to remain relaxed, and healthy for the rest of the day. That lasted ten minutes because I went to the Haigh’s Chocolate Factory to buy someone a present. Faced with an array of the most delicious chocolates in the world, I crumbled, and ate a salted caramel chockie.
Next came shopping for dinner at the supermarket, where I was ambushed by one of those people offering free tastes of food to passers by. Of course, if someone offers you ice cream with salted caramel sauce on it when you have only had a herb tea for breakfast, you are going to cave in. Next thing I knew, I had a jar of the bloody sauce in my trolley, along with a tub of ice cream to go with it. It was about then I realised my day of pious behaviour had come to a crashing halt, and with that in mind, I bought a meat pie for lunch, went home and watched Dr Phil, and decided to start anew tomorrow.
Luckily, I was still on a happy high from my latest experiment in the kitchen. I heard someone describing how they cooked a roast leg of lamb in their electric frying pan, so I decided to give it a go. I always get quite over excited at the thought of a new cooking technique, and this was no exception. So, even though I have crashed and burnt on all fronts today, yesterday was a rip snorting success in the kitchen, and to cheer myself up, I’m going to share the recipe with you!
ROAST LAMB AND VEGIES IN AN ELECTRIC FRYING PAN..
1.6kg leg of lamb with bone
Various vegetables to roast ie. potatoes, sweet potato, pumpkin
Garlic
Sprigs of Rosemary
Method: Make some small incisions in the meat, and push cut up pieces of garlic into the holes. Rub the leg with olive oil, sprinkle some salt over it, and set to one side. Next, cut the vegetables up into smallish pieces. You want them to cook through so, as you can see from my photos, smaller chunks are better. Set the frypan to its highest heat, add a little olive oil, and sear the meat on all sides. Remove from the frying pan, and turn it down to a lower setting. I used between 2 to 4 on mine.
Return the meat to the pan, and surround the meat with the vegies and rosemary. Put the lid of the frying pan on, and leave the steam vent open. It took about 3 hours for my leg of lamb to cook, and I put the vegies in the oven for twenty minutes at the end, just to crisp them up a bit. When the meat is cooked, take it out and cover it in tinfoil, leaving it to sit for about fifteen minutes. I made a tasty gravy by putting 2 tablespoons of flour into some warm water (250mls approx), mixing it up to get rid of the lumps, then added it to the frying pan, with all the meat juices. I also threw in a few tablespoons of vermouth, a sprinkling of Lea and Perins sauce and some crushed black pepper. And there you have it! It didn’t heat up the house, the pan was easy to wash, the meat was tender, and my muse was happy. All in all, a damn fine experiment!
If you use super fry (the solid lard block in the refrigerator section with the butters) veggies will crisp- yum!
Why does everyone have to stress the need to impregnate all meats with garlic? I like the natural taste of meats, especially roast lamb – not disguised with garlic. I can leave out the garlic, when cooking, but I am finding that, whenever I attend a dinner night with friends, I leave there with the taste of garlic ……….for the next two days!
Bob, I can see your point of view on the garlic front. I guess I just love the taste of garlic, plus I’m a nurse and a germ phobe, so I always think the garlic is killing germs… But yes, it’s not needed in every dish, and it does make you pong.
I love, love, love garlic… but it’s up to individuals. I usually have garlic with my fried eggs in the morning… love it
Yum!!!
thanks for this info. i am going to try it with a pork roast. one with no crackling which i bought pre marinated.
Good luck Allison! Sounds very tasty.
Our rule is that our daughter has to eat 1 tbsp of everything we are having, and then if she is still hungry, she can have something else. We have tried hard to raise her to listen to her body, and not eat if she's not hungry. As a result, I have seen her put down de/ssrtescupcakes/etc. when they're only half done, because she's full. 😉
Hi Jane Tied my new electric fry pan did a lamb roast ,but my pumpkin just went really soft and mushy ,potatoes did not seem to brown either.
How did the roast go? I think I had that problem with the spuds too….
Just take the meat out to rest, crank up the heat and fry the veg with lid off don’t put pumpkin into half way through cook. Cheers
Yum!I like your thinking.
Frypan lid not high enough 😏
Thank you! It wasn’t quite as good as it could have been.
I’m cooking roast lamb tonite in electric frypan but i dont use garlic i sprinkle rosemary and thyme on my lamb
How did it work out? We now have an halogen oven and use that instead of the fry pan.
Sister in law and husband taught us to do roasts in the electric fry pan some 45 years ago, they used to do chickens,pork, beef, lamb, as did we. we always do veg in the oven though.