Recipe - Rosemary Stuffed Shoulder Of Lamb

1 Sprig fresh rosemary
Juice and zest of 2 lemons
4 tablespoon Dry white wine
4 tablespoon Brandy
120 g Caster sugar
500 ml Double cream
Lemon zest and fresh
rosemary sprigs to
; garnish

Bruise the sprig of rosemary and leave to infuse in the fridge for 30
minutes with the wine, lemon juice and zest and sugar.

Strain and stir the cream into the infusion.

Whisk until thick and pour into serving glasses. Garnish with lemon zest
and rosemary.

As an alternative to rosemary try lemon geranium leaves, rose petals,
elderflowers, lavender or sweet cicely.

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