Karoo Lamb Cutlets in a Rosemary and Port jus Recipe
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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
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.