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Rosemary - GreenfieldsClick image to enlarge

Rosemary - Greenfields

Rosemary - Greenfields

(Ref: HER020-p)

Price from: 1.65


Options:
Rosemary - Greenfields - 75g - 1.65
Rosemary - Greenfields - 220g - 3.45
Quantity:  

Available in 75g bags and 220g resealable pots.

Rosemary is a robust and versatile herb with a flavour that complements a wide variety of dishes and ingredients.

Native to the Mediterranean, its bittersweet green leaves resemble pine needles.

It adopts a smokey flavour when barbecued or roasted and makes a great marinade, especially for lamb.

Avoid direct sunlight

Product of more than one country.

Date and Cinnamon Stuffed Lamb Leg

Time: 2 hrs

Ingredients:

1 whole leg of lamb
1 tablespoon olive oil
1 small onion, finely chopped
50g dried dates, roughly chopped
1 tablespoon Greenfields Rosemary
25g ground almonds
1 teaspoon Greenfields Ground Cinnamon
½ teaspoon Greenfields Ground Cumin
1 teaspoon plain flour
600ml lamb stock (fresh or made from cubes)
Salt & black pepper, to taste
2 garlic cloves, crushed

Instructions;

• Heat the oven to Gas 7, 210C, fan190C.

• Heat the oil in a small pan and fry the onion for 5 minutes until soft, mash to a puree.

• Add the chopped dates and stir in thoroughly.

• Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

• Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone.

• Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

• Roast for 15 minutes, then reduce the heat to Gas 5, 190C, fan170C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

• Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

• Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock.

• Simmer until it has reduced, then strain the liquid into a gravy boat before serving.
•  Manufacturer (or, UK Distributor / Reseller) :

    Greenfields
    25 Crawford Street
    London
    W1H 1PL
    UK
Testimonial:

"Dear Spices of India, This is the second order I've had from you. I'd like to say both the products are superb and the service is excellent. The pickles I ordered came the next day, both times, well packaged. Pleasure to do business with you, I will recommend you to my friends."

- Paul M Grose