Robust Rosemary Lamb


Robust Rosemary Lamb

tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, chopped
4 lamb chops or 8 cutlets, most of the fat removed
salt to taste
frehsly cracked black pepper to taste
2 large carrots diced
4 baby turnips sliced
1 fennel bulb, cut into chunks
4 medium bay leaves
1 large sprig rosemary
900ml herb stock
500g spinach or swiss chard, well washed and torn

* Heat the oil and gently sweat onion and garlic. Remove from the pan.
* Wash the lamb, dry thoroughly season with salt & pepper and gently saute in the oil, sealing it all over
* Place into a large casserole with onion and garlic.
* Add the vegetables, bay leaves, rosemary and stock to the casserole.
* Bring gently to the boil, adding more water if necessary, then put into an oven preheated to 200C for 2 hours, checking stock level occasionally.
* Half an hour before dish is ready, add spinach or Swiss chard, making sure the leaves are covered with the stock.

From Michael Van Straten’s “Super Herbs for Health and Healing”

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