Karoo Lamb Cutlets in a Rosemary and Port jus Recipe
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
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 jusHideShow Media
Brown the lamb in a pan with some oil and set aside.
Grease a baking dish and evenly layer the potato, rosemary, lamb and onions with a small sprinkling of soup powder between each layer.
Pour the stock evenly over the layers.
Now bake for 2 hours or till the meat is soft and tender.
Serve garnished with parsley.