Simple roast rack of lamb

We’ve been in transit for what seems like months and months and months now, ‘though in reality, it’s only six weeks. The last couple of weeks in a motel in GreenhillsTown have been the most tedious of all, not helped at all by severely limited cooking facilities.

Two small electric elements, plus a microwave, but no oven. The elements are controlled by two small, unmarked dials under the bench. It took a certain amount of experimenting before we knew which dial related to which element, and which direction to turn them in to heat them up. In addition, the dials rub together, so turning one element on means that the other one will start up too. We were not impressed. We could have created a fuss and asked our removal manager to arrange something better, but that would have meant moving again, and taking custom away from the moteliers here, who have been very kind.

So we decided to buy one of these, which I have been coveting for quite some time.

An electric frypan. Excellent for pikelets, steak, fish, even cooking up roasts. Such as a simple roast rack of lamb. I got two small racks of lamb, and coated the top sides with seedy mustard. Then I put them in the pan at a moderate heat for about 35 minutes, just enough time to cook up some Jersey Benne potatoes (oh, bliss!), and prepare some broccoli.

Once the lamb was done, I let it rest for a few minutes, and then sliced each rack into small chops. A few on each person’s plate, and some taties and broccoli, and there it is – a bog standard meal of meat and two veg. The Jersey Bennes were tossed in a tiny amount of butter, and I drizzled some olive oil and balsamic vinegar over the broccoli.

Yes, this is a small serving. But my little bees are not big eaters.

Cooking in the electric frying pan is very much like cooking in a camp oven, save that in a camp oven, you can get good all-round heat by heaping embers on top of the oven. I’ve never cooked in a camp oven myself, but my mother is expert, as is my friend Melissa. A challenge for camping next summer, perhaps.

We’re moving into a rental house tomorrow. It has a proper oven and an excellent hob. Thank goodness.


5 comments on “Simple roast rack of lamb

  1. Stef says:

    I used to have access to one of those fry pans, they are also great for making stews and curries in as well!

    Oh bless the little bees, or perhaps the bumblebees?

  2. WittyKnitter says:

    I know many of those motels in GreenhillsTown. Dire, most of them. Those frypans are brilliant for cooking many things from small roasts, through poached eggs, soups, fryups, stews…

    I hope you enjoy a bit of settled time.

  3. donnasoowho says:

    I’ve never really understood the electric frypan myself (apart from in situs like yours) but Ray’s mum swears by it. She cooks everything in hers cause it doesn’t make the house hot (she makes her roasts in it too).

  4. Raymond A Francis says:

    I remember when Alison Holst (Dame Alison now) travelled the country, cooking just about everything in them
    We recieved one as a wedding present and because they smell the whole house up it hasn’t been used much, certainly not as much as the camp oven

  5. Gae says:

    When Ernst and I were first married (eeek 1966) and moved into the house we built (mainly Ernst, but I was very handy at times!) we could not afford the oven we wanted. So for five or six years just about everything was cooked, stewed, baked and roasted in a Sunbeam electric frypan. The recipe book that came with it had a recipe for boiled fruit cake. And the old electric frypan still came in handy after the advent of the beautiful, and beautifully behaved St George oven.

    Gae. in Callala Bay

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