Food and Travel Magazine | Braised lamb with turnip and rosemary

Food and Travel Magazine | Braised lamb with turnip and rosemary

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Braised lamb with turnip and rosemary

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Ingredients

  • 450g white purple-tipped turnips
  • 2 lamb neck fillets (approx. 400g), cut into 2cm rounds
  • 2 small onions, cut into thin wedges
  • 3tbsp extra virgin olive oil 2 rosemary sprigs
  • 2 garlic cloves, finely grated
  • 100ml lamb stock
  • 1tsp sea salt flakes
  • 1tsp freshly ground black pepper
  • 3tbsp chopped flat-leaf parsley, to garnish

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