Roast shoulder of lamb with herbs and honey served with roast red onions and basil
So Many Crafts, So Little Time!
So Many Crafts, So Little Time!
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Ingredients

  • 4 people but we served
  • 2 people with this meal and then used the other
  • 2 portions
  • 1.4 kg/3lb shoulder of lamb, trimmed
  • A handful of dried camomile (or the contents of 4 camomile teabags)
  • ½ bunch fresh thyme, leaves only
  • 4 sprigs fresh rosemary, leaves only
  • 12 fresh sage leaves, roughly chopped
  • 1 tbsp dried oregano
  • salt and freshly ground black pepper
  • 1 lemon, juice only
  • 1 tbsp good Greek or wild flower clear honey
  • 2 tbsp olive oil
  • 125 ml/4fl oz water
  • 500-600 g small red onions, quartered then peeled
  • 70 ml olive oil
  • 1 tsp fennel seeds (we actually used cumin seeds because Tom hates fennel!)
  • 1 tsp sea salt flakes (or to taste)
  • 1 tsp best-quality balsamic vinegar (or to taste)
  • Large bunch fresh basil (approx. 50g)

Instructions

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