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Ingredients
- 1 x leg of lamb (about 2kg)
- 1/2 x lemon
- 1 handf picked fresh rosemary
- Â Â salt
- 1 x clove of garlic extra virgin olive oil
- Â Â some extra branches of fresh rosemary
Directions
- Slice off small pcs of skin about the size of a 10p piece at random around the leg of lamb.
- Lightly rub with the lemon.
- 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).
- Do this from the top end and the bottom end.
- Using a pestle and mortar smash up a small handful of picked rosemary with 1 tsp. salt.
- Add in the garlic and 1/2 Tbsp. of extra virgin olive oil and lb. again.
- 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.
- Tie lots of branches of rosemary around the meat.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 17g | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 32mg | 1% |
| Total Carbs 2.3g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.41g | 0% |
| Protein 0.34g | 1% |
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