Naturally Gluten-Free Meals
Scotch Lamb with Rosemary
Serves 6 people
INGREDIENTS
4lb Leg of Lamb
A Couple Stems Of Fresh Rosemary
6 Baking Potatoes, peeled & cut up
1 Onion, sliced
2 Cloves Garlic, sliced
1 Tbsp Olive Oil
2 Cups Vegetable Stock
Salt & Pepper, to taste
DIRECTIONS
Preheat the oven to 375°F
Place the lamb on a cutting board. Break the rosemary
into small sprigs. Using a small sharp knife to make incisions in the lamb;
poke a sprig of rosemary into each hole. Season the lamb well with salt and pepper.
Slice the potatoes into thick rounds. Place the potatoes,
onion and garlic in a large roasting pan, season well and toss together. Shake
the dish to level the surface and pour over the stock, then drizzle over the
oil.
Place the lamb on top of the potatoes, cover loosely with
foil and roast for 1 hour. Remove the foil and return to the oven for another
hour to allow the potatoes and lamb to brown. When ready, remove the lamb to a
carving board, cover with foil and leave to rest for 10 mins. Meanwhile, keep
the potatoes warm. Carve the lamb and serve with the potatoes.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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