It may have come to your notice that any food dish I photograph and put in my blog is in a BOWL!
Hopefully this post will prove otherwise.
Today’s recipe offering is lamb in rosemary and garlic, with new potatoes, carrots, peas and a mushroom gravy.
I am not going to insult anyone on how to cook veg, but I did the lamb in the frying pan, having greased it with a little olive oil first, and added some water. I cooked it slowly so that it didn’t burn on the outside and was soft and tender in the middle. I removed the steaks from the pan and then added 2 stock cubes, a sprig of fresh rosemary, 2 small gloves of garlic and 3 quartered mushrooms to make my sauce/gravy.
Once bubbling, I turned down the heat and returned the lamb to the pan, covered it over with a lid and left it to simmer for ten minutes.
These plates have a diameter of 9 inches (our washing up bowl is only 10 inches across!)
I’d never used fresh rosemary before so put a sprig in with the potatoes and carrots too.
Looking it up on the internet, I read this and now have a jar of dried rosemary in my cupboard aboard.
Check it out.
Rosemary is a good source of iron, calcium and vitamin B6.
It is a member of the mint family Lamiaceae along with many other herbs, such as oregano, thyme, basil, and lavender.
The herb has been hailed since ancient times for its medicinal properties.
Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.