Baked Lamb with rosemary

Tonight, for dinner my hubby collaborated with me in the kitchen. He is trying to show off his skill. He did studied in Hospitality line before. The lamb came out succulent and and we love the smell of the barbequish rosemary aroma that was omitted from the lamb.

Recipe:

4 Lamb Loin cutlets

1 tablespoon of olive oil ( To drizzle on the baking pan)

Lamb Marinade:-

salt & Pepper

4 tablespoon of barbeque sauce

2 tablespoon of rosemary

1 teaspoon of kosher salt

Freshly grounded pepper

1 teaspoon of worcester sauce

1 tablespoon of olive oil

Sides:

1 Potato cut into small cube

1 Australian carrot cubed

1 Yellow Onions sliced

1 Teaspoon of Rosemary

salt & pepper to taste

Direction:

Marinate the lamb with the marination ingredients and leave it for 1 Hr or the longer the better.

Heat up the oven to 375c.

Boil the side vegetables except for the onions until al dente. Meanwhile on a baking tray, line aluminum sheet to cover the baking tray and drizzle with olive oil. Scatter the sliced onions on the baking tray and arrange the marinated lamb on top of the onions. When your vegetable is ready, drain and toss with rosemary, salt and pepper and arrange around the lamb in the baking tray.

Place the baking tray inside the oven and bake for 25 - 30 minutes.

When ready, allow lamb to sit for 5 minutes before serving.