1 1/2 lb (700 g) lean, boneless shoulder of lamb
1 lb (450 g) swede (rutabagas) (rutabagas)
1 large onion
2 tsp (10 ml) chopped rosemary
30 ml (2 tbls) tomato puree (paste)
little freshly grated nutmeg
sea salt
freshly ground black pepper
little butter or oil for greasing
4 pieces foil 40 cm (15 in) square
1 lb (450 g) swede (rutabagas) (rutabagas)
1 large onion
2 tsp (10 ml) chopped rosemary
30 ml (2 tbls) tomato puree (paste)
little freshly grated nutmeg
sea salt
freshly ground black pepper
little butter or oil for greasing
4 pieces foil 40 cm (15 in) square
method
1. Heat the oven to gas mark 6/200°C (400°F).
2. Dice the lamb and swede (rutabaga) into 1 cm (fin) pieces and finely chop the onion.
3. Put them into a bowl and mix in the rosemary, tomato paste and seasonings.
4. Lightly butter or oil the dull inside of the pieces of foil and divide the lamb mixture between each square.
5. Secure the edge of the foil at the top by folding them over and fold up the sides.
6. Put the parcels of lamb on a baking sheet and put them into the oven for 1 hour.
7. To serve, take the parcels to the table on a serving plate and unwrap them on individual dinner plates.
2. Dice the lamb and swede (rutabaga) into 1 cm (fin) pieces and finely chop the onion.
3. Put them into a bowl and mix in the rosemary, tomato paste and seasonings.
4. Lightly butter or oil the dull inside of the pieces of foil and divide the lamb mixture between each square.
5. Secure the edge of the foil at the top by folding them over and fold up the sides.
6. Put the parcels of lamb on a baking sheet and put them into the oven for 1 hour.
7. To serve, take the parcels to the table on a serving plate and unwrap them on individual dinner plates.
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