• Special sauce for lamb cuts Posted April 17, 2015


    This is a delicious sauce to accompany most lamb cuts.  The recipe is sufficient for 4 people.

    1 medium size onion

    2 teaspoons of rosemary leaves (preferably fresh)

    30g butter

    30g plain flour

    1/4 cup milk

    1/4 cup vegetable stock

    2 tablespoons of double cream

    salt and freshly ground black pepper.

    Melt the butter and sweat the onions over a gentle heat for 5 minutes.  Meanwhile bruise the rosemary leaves in a pestle and mortar to release their oils and then chop finely.  Add the rosemary to the onion and cook uncovered for about 15 minutes.  Stir in (with a wooden spoon) the flour until smooth.  Gradually stir in the milk then the stock.  Vigorously whisk with a balloon whisk.  Season with salt and pepper and simmer for 2 minutes.  Remove from the heat and liquidise with a stick blender of in a conventional blender.  Then stir in the cream.  Enjoy this one!!


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