1 hour | 20 min prep



  1. Heat the oil in a large flameproof casserole.
  2. Brown the lamb in oil for 15 minutes over a medium heat. 
  3. Drain off the excess fat. 
  4. Add the potatoes, carrots, garlic, onion, stock, rosemary, salt and some pepper.
  5. Bring to the boil. 
  6. Reduce the heat, cover and simmer for 25 – 30 minutes. 
  7. Stir in the beans, cover once more.
  8. Cook for another 8 minutes or until the lamb and vegetables are tender. 
  9. Skim off any fat from the surface.
  10. Garnish with the fresh rosemary and serve.
  11. Great meal to have with warm crusty bread!

Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!

Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

© Headlands Garden Plants Ltd.