Rosemary Mustard Lamb – a delicious recipe with olive oil, lamb shanks, onions, bay leaves, rosemary, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Warm a bit of olive oil in a roasting tin.
2
That pan must be big enough to fit the meat and other veggies.
3
Seal the meat on all sides in the hot oil, then add in the onions, bay leaves and the leaves from the rosemary.
4
Let the onions colour a bit, then pour in the stock, red wine and garlic.
5
Add a bit of salt and black pepper.
6
Cover the dish and bake for 90 minutes at 175 degrees C or 350 degrees F.
7
Halfway through the cooking stir in the mustard, turning the lamb at the same time.
8
Cover once more and return to the oven.
9
Take the lid off for the final 15 minutes of cooking.
10
Serve with your favourite veggies, I like a bit of mashed potato and some green beans.
288
kcal
Calories
12
g
Fat
17
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: olive oil, 2 small lamb shanks, 4 small onions, sliced into quarters, 3 bay leaves, and more.
Yes, Rosemary Mustard Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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