Rosemary Lamb

Name: Rosemary Lamb
Ingredients: 2 tablespoons olive oil; 2 racks of lamb (each with 6 chops); 1 teaspoon dried rosemary; ground pepper; 1 tablespoon butter; 1 onion, chopped; 1 garlic clove, crushed; 140 g tomato paste; 1 12 tablespoons vinegar; 1 12 tablespoons honey; 1 tablespoon Worcestershire sauce; 1 beef stock cube; 1 cup water; 12 teaspoon salt; 12 teaspoon dry mustard

15 ingredients

5 steps

Ingredients

2 tablespoons olive oil
2 racks of lamb (each with 6 chops)
1 teaspoon dried rosemary
ground pepper
1 tablespoon butter
1 onion, chopped
1 garlic clove, crushed
140 g tomato paste
1 12 tablespoons vinegar
1 12 tablespoons honey
1 tablespoon Worcestershire sauce
1 beef stock cube
1 cup water
12 teaspoon salt
12 teaspoon dry mustard

Directions

1

Brush lamb racks with olive oil and sprinkle with rosemary & ground pepper.
2

Put foil around the bones to stop them burning & place on a rack in a baking dish.
3

Heat butter & fry onion & garlic until softened, stir in the tomato paste and the remaining ingredients and keep stirring until it boils.
4

Reduce heat & simmer uncovered for approx 20 minutes.
5

Brush the lamb racks with sauce and bake at 180.C for 45-50 mins basting often.