Name: Garlic and rosemary lamb pot roast
Cook time: 200 min
Total time: 200 min
Yield: 8
Ingredients: 2 x 900g boned rolled lamb shoulders; 4 clove garlic, halved; 4 small_piece sprigs fresh rosemary; 2 tablespoon olive oil; 10 (250g) baby onions; 12 (480g)n baby new potatoes; 10 baby carrots; 1/2 cup (125ml) chicken stock; 1 cup (250ml) dry white wine; 3 (180g) finger eggplants, sliced thickly; 425 gram can tomatoes; 2 tablespoon sour cream

Ingredients

2 x 900g boned rolled lamb shoulders

4 clove garlic, halved

4 small_piece sprigs fresh rosemary

2 tablespoon olive oil

10 (250g) baby onions

12 (480g)n baby new potatoes

10 baby carrots

1/2 cup (125ml) chicken stock

1 cup (250ml) dry white wine

3 (180g) finger eggplants, sliced thickly

425 gram can tomatoes

2 tablespoon sour cream

Method

1.Using the point of a small knife, cut small slits in lamb and insert garlic pieces and tiny sprigs of rosemary.

2.Heat oil in 4 litre (16-cup) flameproof casserole dish, cook lamb until browned all over.

3.Add onions, potatoes, carrots, stock and wine, cook, covered, in moderately slow oven 2 hours.

4.Add eggplant and undrained crushed tomatoes, cook, uncovered, about 30 minutes or until lamb is tender.

5.Remove lamb and vegetables from dish, keep warm. Bring pan juices to a boil, reduce heat. Simmer, uncovered, until reduced to about 1 1/2 cups (375ml), stir in sour cream.

6.Serve sliced lamb with vegetables and sauce.

store Recipe best made just before serving.
Note

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Ingredients

Method

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