1 baby lamb about 7kg (before boning), or 5kg baby lamb that’s already boned
2 onions, finely diced
1 cup of good quality extra virgin olive oil
2 ripe tomatoes, diced
3 cups of lamb stock
750ml Italian white wine
½ bunch rosemary, finely chopped
½ bunch sage leaves, chopped
½ bunch parsley, chopped
4 whole garlic cloves
100g coarsely grated fresh parmigiano (parmesan)
200g bread crumbs
Salt and pepper


1. Pre-heat the oven to 200c

 2. Bone the lamb and cut into pieces. Put the pieces of lamb into a shallow baking dish. Scatter with tomato, onion, parsley, sage, rosemary, salt and pepper. 

 3. Cut the garlic pieces into quarters and add to the tray. Pour on the olive oil, wine and add the lamb stock. Sprinkle over the top with the cheese and breadcrumbs.

 4. Bake in the oven for about 50-60 minutes. When the lamb is cooked, the dish should have a gratinated appearance. Remove from the oven and put the lamb pieces into a serving dish with deep sides. Pour the juices over the lamb and serve.

14 Responses to “SPRING LAMB”

  1. Hey Mandy,
    YUM YUM YUM you make me HUNGRY. This recipe sounds really good like all your recipes you add xxx 🙂

  2. Carol Ann Hoel Says:

    Another great recipe! We like lamb, but I’ve never made it quite so fancy. If you open a restaurant, we will all come! I did cook the chicken friend rice tonight. It was very good. Thank you for sharing.

  3. Amandaaa!!! 😀

    I am fasting and this seems SOOOO tempting!!! ^_^

  4. Dis nou vir jou lekker kook-kos!

  5. yummy…
    love the look,

  6. Yum! Lamb! My fav. Nice job. You always do such a fine presention on your dishes, Amanda. Good skills …

  7. looks yummy 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: