| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food9 |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
kg |
Shoulder or leg of lamb |
|
|
3lb |
|
|
Few rosemary sprigs |
| 2 |
|
Garlic cloves, cut into |
|
|
slivers |
| 1 |
|
Aubergine, cut into chunks |
| 2 |
|
Lemons cut into wedges |
| 1 |
|
String vine tomatoes or 10 |
|
|
cherry |
|
|
tomatoes |
| 1 |
t |
Corn flour |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 180øC/350øF/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. Converted by MC_Buster. Per
serving: 3 Calories (kcal); trace Total Fat; (5% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”