Find your recipes and restaurants here

Rosemary lamb

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


  • 2
    shoulder of lamb
  • 2
    sprigs fresh rosemary
  • 15
    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
    grated lemon peel
  • 125
    white wine


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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.