| 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 |
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 |
INSTRUCTIONS
Preheat the oven to 180°C/350°F/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:
“It’s not how you start, it’s how you finish that counts”