The rosemary bush has grown huge and I have to use more in cooking. Hence came up with this dish, an easy way to make a sauce strongly prefumed with rosemay, for a cut of lamb that takes a bit longer time to cook.
1.Season lamb shoulder with salt and black pepper, place on top of a lot of rosemary in a baking dish.
2.Make a sauce of miso, rice wine, olive oil with cup of water, pour into baking dish. Bake at 170˚C until soft, around 40 minutes.
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