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This roast lamb leg recipe makes for a perfect Sunday Lunch treat.
Simply serve with mashed potato, and a hint of mint sauce.
1 tbsp olive or cooking oil
850g top leg of lamb
2 garlic cloves, sliced
2 sprigs fresh rosemary
1 red onion, peeled and cut in to 8 wedges
250g butternut squash, cut in to chunks
8 new potatoes, halved
4 carrots, halved
2 courgettes, cut in to chunks
Salt and pepper (to taste)
Suitable for: CleverChef Multi Cooker
Use a sharp knife to make small incisions in the lamb and insert pieces of rosemary and garlic.
Place the lamb in the pot upside down and close the lid. Select the ROAST function and adjust the time to 30 minutes, then press START.
Meanwhile place the vegetables (excluding the courgette) in a bowl and toss in the olive oil and a pinch of salt salt.
When the program has finished open the lid, turn over the lamb and add the seasoned veg. Close the lid, select the ROAST function and adjust the time to 40 minutes, then press START.
When the program has finished open the lid and remove the lamb leave to rest covered in foil.
Add the courgettes to the other vegetables and select SAUTE then press START. Stir occasionally for ~5 minutes until the courgette begins to soften.