Roast leg of lamb - half leg скачать в хорошем качестве

Roast leg of lamb - half leg

Spring is nearly upon us so that can only mean one thing - that’s right! Spring Lamb. This is a gorgeously flavourful recipe which can achieve great results in the oven or cooked in the bbq. Roast Lamb for me is a special memory from my childhood and each time I make this recipe it takes me right back. Due to lockdown restrictions we are only feeding ourselves (plus x1 friend permitted in our bubble) so we are only cooking a half leg of free range Lamb weighing in at about 640g. For the Marinade x1 whole head of Garlic 4-5 Sprigs of fresh cut Rosemary (save the tips to be inserted into the lamb later) 3 Tbsp cider vinegar 4Tbsp Olive Oil (Slowly add more Olive Oil as required if a cohesive marinade is not forming) For the Lamb x1 Garlic clove cut into thin spears x5 Rosemary tips (still on the stick) ( you will need an equal amount of Garlic spears and Rosemary tips to number of holes you intend to make in the lamb)