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| Garlic and Rosemary Lamb Pot Roast |
| Serves 8 |
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| Ingredients |
2 900gr boned rolled lamb shoulders
4 cloves garlic, halved
4 small sprigs fresh rosemary
2 tablespoons olive oil
10 baby (250 gr) onions
12 baby (480gr) new potatoes
1/2 bunch (10) baby carrots
1/2 cup (125ml) chicken stock
1 cup (250ml) dry white wine
3 (180gr) finger eggplants, thickly sliced
425g can tomatoes
2 tablespoons sour cream
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| Method |
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Using the point of a knife, cut small slits in the lamb and insert garlic pieces and tiny sprigs of rosemary. Heat oil in flameproof casserole dish (4 liter / 16 cup capacity), add lamb, cook until browned all over. Add onions, potatoes, carrots, stock and wine, and bake covered in moderately slow oven 2 hours. Add eggplants and undrained pureed tomatoes, bake, uncovered, about 30 minutes or until lamb is tender. Remove lamb and vegetables from dish; keep warm. Bring pan juices to a boil, simmer, uncovered, until reduced to about 1 and 1/2 cups (375 mL). Stir in sour cream. Serve sliced lamb with vegetables and sauce. |
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