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Rosemary - GreenfieldsClick image to enlarge

Rosemary - Greenfields

Rosemary - Greenfields

(Ref: HER020-p)

Price from: £1.45
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Rosemary - Greenfields - 75g - £1.45
Rosemary - Greenfields - 220g - £3.45
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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

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Testimonial:

"Dear Spices of India, I have ordered from you for UK delivery before and been very satisfied with your service. This time as no one was visiting with their own transport I decided to have a delivery direct to me in France. I placed the order early monday evening and it arrived today (friday) at 11am. The parcel was too heavy for me to carry from the delivery van and needed the sack trucks to get it to the house! an excellent service for an £8 delivery charge. I will certainly recommend you to my friends in the expat community here in France, most of whom are curry fans."

- Brenda Merrett