Slow Cooked Shoulder of Lamb, with Rosemary Scented Shallots and Garlic
Perfect for Easter
Ingredients
- 1 boneless shoulder of lamb
- 1 head of garlic
- ½ bunch of rosemary
- 2 peeled carrots
- 50ml olive oil
- Salt and pepper
- 400g whole round peeled shallots
- 20g tomato puree
- Pinch of flour
- 1 litre of chicken stock
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