Lamb, garlic and rosemary, a match made in heaven!
I like to used a boned leg of lamb as it cooks in no time really and is so easy to carve.
I like my lamb pink, so I aim to have the thickest part of the meat pink going to well cooked on the thinnest.
This was only just enough meat for 6 in our house, with sides, what can I say, they boys are carnivores!
1.2 kg boned leg of lamb, excess fat trimmed
6 cloves garlic, crushed
4 sprigs of rosemary, leaves only
2 tablespoons olive oil
1 teaspoon salt
a good grinding of fresh black pepper
In a large mortar, crush the garlic, rosemary, oil, salt and pepper.
Pour the marinade into a large ziplock bag.
Take the meat and score on both sides.
Add the meat to the bag, seal and squish the bag…
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