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Рецепт Lamb Shoulder With Rosemary And Tomatoes

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Порций: 6

Ингредиенты

Cost per serving $13.46 view details
  • 1 3/4 kg Shoulder or possibly leg of lamb, (3lb) Few rosemary sprigs
  • 2 x Garlic cloves, cut into slivers
  • 1 med Aubergine, cut into chunks
  • 2 x Lemons cut into wedges
  • 1 x String vine tomatoes or possibly 10 cherry tomatoes
  • 1 tsp Corn flour Salt and pepper

Инструкции

  1. Preheat the oven to 180 C/350 F/gas mark 4.
  2. Trim the lamb of all excess fat. Make a number of deep cuts all over the joint and then push the rosemary sprigs and garlic into the slits. Place the joint in a roasting tin and top with the aubergines and lemon pcs.
  3. Pour 150ml (1/4 pint) water around the joint. Season well and loosely cover the joint with foil.
  4. Roast for 2 hrs. Remove the joint from the oven and take off the foil.
  5. Baste the joint with the juices and lay the tomatoes over the top. Roast uncovered for 45 min.
  6. Remove the joint from the roasting tin. Spoon the cooked vegetables over and around the meat. Mix the corn flour with 2 tsp water. Pour into the pan and cook over a high heat, stirring the juices constantly. When thickened pour over the joint and serve.

Nutrition Facts

Amount Per Serving %DV
Serving Size 291g
Recipe makes 6 servings
Calories 249  
Calories from Fat 44 18%
Total Fat 4.88g 6%
Saturated Fat 1.45g 6%
Trans Fat 0.0g  
Cholesterol 182mg 61%
Sodium 190mg 8%
Potassium 901mg 26%
Total Carbs 4.77g 1%
Dietary Fiber 2.4g 8%
Sugars 1.72g 1%
Protein 44.63g 71%
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