I stewed the rosettes in a sauce of onion, garlic, celery, rosemary, basil, tomatoes, red wine and worcestershire sauce. The meat was so incredibly tender after two hours.
Garnished with fresh basil flowers.
Tuesday 1st June 2010
Feeling a bit better tonight, I cooked dinner.
Lamb neck rosettes.
I stewed the rosettes in a sauce of onion, garlic, celery, rosemary, basil, tomatoes, red wine and worcestershire sauce. The meat was so incredibly tender after two hours.
Melt in your mouth.
Garnished with fresh basil flowers.
I stewed the rosettes in a sauce of onion, garlic, celery, rosemary, basil, tomatoes, red wine and worcestershire sauce. The meat was so incredibly tender after two hours.
Garnished with fresh basil flowers.
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