Easy-Peasy-Melt-in-the-Mouth Lamb!


Pre-heat oven to 150 degrees. Line an ovenproof dish with foil allowing enough around the edge to close into a parcel. 

Chop a couple of red onions into chunky segments and place in foil.

Cut lamb neck fillet into cubes around 2.5cm. Slice garlic and push into a little cut into each lamb cube and place in the foil.
Add fresh rosemary to the dish and squeeze over the juice of 2 lemons and close up the foil to make a secure parcel.

Put in the oven for 3 hours. 

Serve with cauliflower couscous with feta, pinenuts, leeks, courgette and olives. Or a simple salad.

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