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Karoo Lamb Cutlets in a Rosemary and Port jus Recipe

Karoo Lamb Cutlets in a Rosemary and Port jus

Lamb leg meat baked slowly in the oven. Layers of potato and onion slices with the flavors of rosemary and soup powder makes this lamb dish a winner at a dinner party.

  • Total Cook Time2 hrs
  • Cook Time2 hrs
  • Recipe Servings4
  • Easy

Ingredients of Karoo Lamb Cutlets in a Rosemary and Port jus

  • 1 kg lamb leg
  • 1 kg potatoes peeled & finely sliced
  • 1/4 cup brown onion soup powder
  • 4 medium onions sliced into rings
  • 15-20 rosemary sprigs
  • 3 cups stock

How to Make Karoo Lamb Cutlets in a Rosemary and Port jus

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1.
Brown the lamb in a pan with some oil and set aside.
2.
Grease a baking dish and evenly layer the potato, rosemary, lamb and onions with a small sprinkling of soup powder between each layer.
3.
Pour the stock evenly over the layers.
4.
Now bake for 2 hours or till the meat is soft and tender.
5.
Serve garnished with parsley.
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