Shoulder of Lamb with Rosemary, Honey, Carrots and Onions

Adapted from BBC Goodfood Magazine

Serves 4

Preparation time: 10 minutes

Cooking time: 3.5 hours

Adapted from BBC Goodfood Magazine

Serves 4

Preparation time: 10 minutes

Cooking time: 3.5 hours

I love meals which require quick preparation and slow cooking. The end result is always mouth-watering meat served with complimentary vegetables.

Ingredients:

980g Shoulder of lamb (boned and rolled)

4 carrots (chopped)

1 onion (peeled and quartered)

2 sprigs of rosemary + 2 tsp rosemary leaves

1 litre lamb stock

2tbsp honey

Juice of 1 lemon

Method:

Heat oven to 150C

Place chopped carrots and onion quarters in the pot with sprigs of rosemary. Top with lamb and pour in stock. Top with a lid and braise in the oven for 3.5 hours. Turn lamb once or twice so that it can cook evenly. Once cooked, remove meat from pot and keep war.

Meanwhile, heat pot on stove and, once sizzling, add honey, lemon juice and rosemary leaves to vegetables. Mix in so that they are combined with honey. Spoon carrots and onion quarters into plates and carve lamb into thick portions, drizzling with gravy.

Serve with mashed sweet potato

Serve with L’avenir Pinotage

 

Ingredients:

980g Shoulder of lamb (boned and rolled)

4 carrots (chopped)

1 onion (peeled and quartered)

2 sprigs of rosemary + 2 tsp rosemary leaves

1 litre lamb stock

2tbsp honey

Juice of 1 lemon

Method:

Heat oven to 150C

Place chopped carrots and onion quarters in the pot with sprigs of rosemary. Top with lamb and pour in stock. Top with a lid and braise in the oven for 3.5 hours. Turn lamb once or twice so that it can cook evenly. Once cooked, remove meat from pot and keep war.

Meanwhile, heat pot on stove and, once sizzling, add honey, lemon juice and rosemary leaves to vegetables. Mix in so that they are combined with honey. Spoon carrots and onion quarters into plates and carve lamb into thick portions, drizzling with gravy.

Serve with mashed sweet potato

Serve with L’avenir Pinotage

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