Food and Travel Magazine | Braised lamb with turnip and rosemary
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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