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Slowly oven roasted lamb bones with rosemary and pepper
Prep Time
5
mins
Cook Time
3
hrs
Total Time
3
hrs
5
mins
Rosemary goes really well with lamb, especially roasted lamb bones which are full of flavour and fatty goodness.
Course:
Main Course
Cuisine:
Australian
Servings
:
1
Calories
:
500
kcal
Author
:
Gary
Ingredients
Rosemary
A few sprigs
666
grams
Lamb bones
1
tablespoon
Black peppercorns
1
tablespoon
Sea salt
1
tablespoon
Chilli flakes
1
Potato
1
Red onion
1
packet
Mashed potato
Microwave
Broccoli
1/4
cup
Peas
1/4
cup
Corn
1
splash
Worcestershire sauce
Instructions
Acquire or 'steal' some rosemary from a local bush
In a baking tray lay in some slices of potato and onion
On top of the vegetable layer layout the lamb bones
Add a good splash of Worcestershire sauce and some olive oil
Add the black peppercorns, sea salt and chilli flakes plus the rosemary
Cover with aluminium foil and then into a slow oven at 150 °C for 3 hours
Cook some broccoli and corn and peas in the microwave oven
Prepare the microwave mashed potato
Serve the lamb bones with the vegetables
Shoot a photograph
Eat the meal
Wash the dishes
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Hope friends and others share this post on social media and hope I don't get into any trouble for how I acquired the rosemary
Recipe Notes
An absolutely delicious way to enjoy lamb and vegetables.