Lamb and Rosemary bake
From genna_gp 16 years ago
- 90 minutes to make
- Serves 4
Lovely, simple dish that the whole family will enjoy.
Ingredients
- 1.5 kg lamb knuckles shopping list
- 2 sprigs fresh rosemary or 5 ml dried shopping list
- 50g butter or marg shopping list
- 50 ml oil shopping list
- 2 onions shopping list
- 250 ml chicken stock or white wine shopping list
- 500g tomatoes – peeled and chopped shopping list
- 1 kg baby potatoes – peeled shopping list
- salt and freshly ground pepper shopping list
How to make it
- In a large bowl season the lamb with the rosemary, salt and pepper. Leave for 15 minutes.
- In a large frying pan cook the onions in the butter and oil until soft. Increase the heat and add the lamb and brown well on all sides. Bring the stock or wine to the boil in a small saucepan and add to the lamb.
- Simmer for 20 minutes until most of the liquid has evaporated.
- Add the tomatoes and bring back to the boil.
- Transfer to an oven proof dish and bake at 180 degrees C for 1 hour, having added the potatoes after 30 minutes.
- Sprinkle with chopped parsley before serving.
- Not enough gravy – increase chicken stock
People Who Like This Dish 3
- uk2nyc West Hollywood, LA
- kigster Tinian, MP
- kochhexe Butzbach, DE
- genna_gp Johannesburg, ZA
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uk2nyc
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" It was excellent "