Herbs and Garlic Lamb with Crunchy Chips and Butter Carrots

  • Herbs and Garlic Lamb with Crunchy Chips and Butter Carrots
  • Herbs and Garlic Lamb with Crunchy Chips and Butter Carrots
  • Herbs and Garlic Lamb with Crunchy Chips and Butter Carrots
  • Herbs and Garlic Lamb with Crunchy Chips and Butter Carrots
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Rated 5 out of 5 based on 4 votes

Ingredients

  • 2 kg lamb meat (no bones )
  • 2 Tbls olive oil
  • 2 Tbls herbs & garlic seasoning ( from iga supermarket )
  • 4 sprigs rosemary
  • 500 g carrots ( peeled and cut to 1/2 cm thick )
  • 50 g butter
  • 3 Tbls corn flour mixed with water
  • 150 ml water
  • 2 L extra water

Method

1)In deeper pan heat oil on medium heat,season meat with herbs and garlic season,rosemary and fry on all sides until brown.Pour in half of water,reduce heat and simmer until you have only half of liquid in pan. Taste the meat,if still tough add rest of the water and cook,if meat is cooked take it out and put to dish with lid on and keep warm.

2)Pour to liquid from meat corn flour mixed with water,but only half,stir and make it thicker sauce.(gravy)Taste and see if anything need to be added.

3)Preheat oven and cook the chips as directed on packet.

4)In pan melted butter on medium heat and put carrots in and cooked until done,but still crunchy.Season with salt and taste.

PS.If you like it you can still serve this meal with fresh vegetable salad.It is going as well with that.

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