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Lamb Shoulder with Rosemary and Tomatoes

1 3/4 kg Shoulder or leg of lamb; (3lb)
Few rosemary sprigs
2 Garlic cloves; cut into slivers
1 md Aubergine; cut into chunks
2 Lemons cut into wedges
1 String vine tomatoes or 10 cherry tomatoes
1 ts Corn flour
Salt and pepper


Preheat the oven to 180C/350F/gas mark 4.


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 pieces. Pour 150ml (1/4 pint) water around the joint. Season well and loosely cover the joint with foil.


Roast for 2 hours. Remove the joint from the oven and take off the foil. Baste the joint with the juices and lay the tomatoes over the top. Roast uncovered for 45 minutes.


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.





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