Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style 🙂 You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.
From Australian Better Homes and Garden Diabetic Living issue 10 2007. NUTRITION INFO per serving – 505kj, total fat 3.8g (sat. fat 0.5g), cholesterol 0mg, sodium 4mg, carbs 17g, fibre 2.7g, protein 3.1g, carb. exchanges 1, GI est. High. It is suggested for a quick lunch – toss the still warm potatoes from the oven with mixed salad green, grilled squash, corn and capsicum (bell peppers) and pour over 100% fat free balsamic dressing and serve.
This recipe was in a handbook given to me by the Coeliac Society – Melbourne. I think they taste rather good.
I’ve been making this since my boys could eat solids! and it’s still a favourite. Add carrot, celary, bell pepper if you wish, or tinned tomatoes in place of all or some of the soup. I really just make it with what I have or need to use. I also love the custard on mashed potatoes or pumpkin baked in the oven.
Make and share this Cinnamon and Raisin Oats recipe from Food.com.
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