Rosemary lamb

Recipe from: 4/7/1993 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 2
    kg
    shoulder of lamb
  • 2
    sprigs fresh rosemary
  • 15
    ml
    cake flour
  • 6
    cloves garlic, crushed
  • salt and milled black pepper
  • 1
    large cooking bag
  • 6
    baby turnips, peeled
  • 6
    slim leeks, well-washed and trimmed
  • 6
    young carrots
  • 15
    ml
    grated lemon peel
  • 125
    ml
    white wine
 

Method

 
Scatter shoulder of lamb with rosemary and flour. Rub garlic, salt and pepper all over meat.
Place vegetables in cooking bag and place lamb on top. Add lemon peel and spoon white wine over.
Close bag, prick a few holes at top with a skewer and roast at 180 ºC for 2 hours or until golden brown.
TOTAL KILOJOULE COUNT: 8 955 kJ (2 140 Cal). A portion: 2 240 kJ (535 Cal).
 

Read more on: roast  |  lamb
 

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