View BasketPay For Items
Herbs & Spices
Never miss an offer...
Best Sellers:
Secure Payments

Rosemary - GreenfieldsClick image to enlarge

Rosemary - Greenfields

Rosemary - Greenfields

(Ref: HER020-p)

Price from: 1.45


Options:
Rosemary - Greenfields - 75g - 1.45
Rosemary - Greenfields - 220g - 3.45
Quantity:  
Pin It


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, Can't find what I wanted anywhere else online. Well packed, no problems (a rarity nowadays!)."

- Jean Baker

/* Social Media */ .follow-buttons, .share-buttons { vertical-align: top; padding: 0; height: 28px; } .follow-buttons { float: right; clear: right; } .follow-buttons, .social-badges { margin: 10px; } .social-badges { clear: left; } .social-badges img { padding: 0 3px; border: none; } .twitter-follow-button, .twitter-share-button, .fb-like, .fb-send, a.pin-follow { float: left; vertical-align: top; margin: 0 4px 0 0; } .fb-share { float: left; vertical-align: top; margin: 0 0 0 -10px; padding: 0; } .fb-follow { float: left; vertical-align: top; margin: 0 10px 0 0; width: 56px; text-align: left; } .g-follow, .g-ytsubscribe { float: left; margin: 0 4px 0 0; } a.pin-button img { border: 0; } .embedded-map { margin: 20px 0; } .embedded-map iframe { border: 1px #c20000 solid; } fieldset.quantity-box, fieldset.product-prompt { border: 0; }