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Receta Roast Leg Of Lamb With Rosemary And Garlic
by Global Cookbook

Roast Leg Of Lamb With Rosemary And Garlic
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Ingredientes

  • 1 x leg of lamb (about 2kg)
  • 1/2 x lemon
  • 1 handf picked fresh rosemary
  •     salt
  • 1 x clove of garlic extra virgin olive oil
  •     some extra branches of fresh rosemary

Direcciones

  1. Slice off small pcs of skin about the size of a 10p piece at random around the leg of lamb.
  2. Lightly rub with the lemon.
  3. With a knife fallow the bone down about 120mm (you are just making a 'tunnel' where you are cutting the meat away from the bone).
  4. Do this from the top end and the bottom end.
  5. Using a pestle and mortar smash up a small handful of picked rosemary with 1 tsp. salt.
  6. Add in the garlic and 1/2 Tbsp. of extra virgin olive oil and lb. again.
  7. Rub this mix on to the exposed flesh and push into the gaps you have made with the knife next to the bone. This will infuse a great fragrance. Season the skin with salt and then sprinkle it with rosemary.
  8. Tie lots of branches of rosemary around the meat.
  9. Put a little oil in a warm roasting tray (preferably a nice thick one) add in the lamb and roast it in the oven at 225C/425F/gas 7 turning every 30 min.