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Garlic Roast Lamb with Potato

Lamb, mutton, and hogget are the meat of domestic sheep. The meat of a sheep in its first year is lamb; that of a juvenile sheep older than one year is hogget; and the meat of an adult sheep is mutton. The term lamb is generally use in UK, New Zealand and Australia.

The Garlic Roast Lamb with Potato is one of the best continental recipe for any parties.

Ingredients:

1 kg leg of lamb
1 kg potatoes
100 gms sliced onion
100 gms sliced tomato
300 ml chicken stock
20 gms sliced garlic
25 gms butter
2 tbsp cornflour
2 tbsp oliv oil
1 tbsp pepper
1 tbsp dijon mustard
1 packet Continental Cook-in-Bag Classic Roast Lamb with Vegetables Recipe Base
few rosemary sprigs
few thyme sprigs
salt to taste

Method:

In a sharp knife cut 6 to 8 into the leg of the lamb. Push the sliced garlic, rosemary spring and thyme spring  in each of the piece. Place lamb and vegetables into roasting bag, add Recipe base and close bag using included tie. Gently rotate bag to coat evenly.

In a large bowl, toss together olive oil, potatoes, salt chicken stock, butter, corn flour, pepper and dijon mustard. Then Pour some water over potatoes. Roast it for 15 minutes im middle heat. Add the lamb and roast it until it cooked very weel until gravy thickens.

Now your Garlic Roast Lamb with Potato is ready for dinner.

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