Lamb On A Rosemary Stick

A friend had the most amazing rosemary bush growing in his garden, the stalks were like small tree trunks and this inspired the idea to use them as flavoursome skewers for a baked lamb fillet. To replicate this dish you need a very mature rosemary stalk with a strong trunk and a good quality fillet of free range lamb.

Ingredients

• Lamb fillet
• Vegetables for roasting (onion, potato, pumpkin, carrot, parsnip, sweet potato, turnips)
• Whole garlic
• Olive Oil
• Salt & Pepper

Method

• Thread the lamb fillet onto the stalk by slowly sliding it along. It may help to poke a hole with a sharp skewer first.
• Par-boil the potatoes before coating in olive oil and placing on a baking tray of their own - you may like to rough up the edges with a fork to get more crunch in the edges
• Place lamb fillet in a tray and add onion, garlic and other vegetables
  
  
  
• Bake in a medium oven for 45 minutes
• Serve with a pan juices gravy, plum sauce or a chunky relish