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Ingredientes
- 1 3/4 kg Shoulder or possibly leg of lamb, (3lb) Few rosemary sprigs
- 2 x Garlic cloves, cut into slivers
- 1 med Aubergine, cut into chunks
- 2 x Lemons cut into wedges
- 1 x String vine tomatoes or possibly 10 cherry tomatoes
- 1 tsp Corn flour Salt and pepper
Direcciones
- 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 pcs.
- Pour 150ml (1/4 pint) water around the joint. Season well and loosely cover the joint with foil.
- Roast for 2 hrs. 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 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 249 | |
| Calories from Fat 44 | 18% |
| Total Fat 4.88g | 6% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 190mg | 8% |
| Potassium 901mg | 26% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.72g | 1% |
| Protein 44.63g | 71% |
