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Rosemary Lamb

Rosemary Lamb

Rosemary Lamb

with Pelagonia Roasted Red Pepper Ragu

Recipe Development TeamPublished on November 05, 2014

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Inspiration can come from unexpected places. Believe it or not Head Chef Patrick was inspired to make this dish by a dinner he had in Bangkok. The restaurant was called Calderazzo and is owned by two fiercely proud and highly talented Italian chefs from Sicily. We’ve added roasted red peppers from the guys down at Pelagonia for an extra hit of deliciousness and if you have some left over we recommend eating it in sandwiches, as a dip or simply straight from a spoon!

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total40 minutes

Active

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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