Thursday, 24 February 2011

Garlic & Rosemary Lamb with Mint Gravy

Salt & Pepper 
Make holes in the meat and stuff cloves of garlic and rosemary down to the bone so the flavour cooks through the meat 
For a crispy skin sear the meat by putting the roasting tray over the gas hob, turn the meat so it's seared all the way round.
Place in the over on 220 for 20mins then turn down to 170 for 2/3hrs depending on size.
Roast away...and save the juices for the minty gravy.

No comments:

Post a Comment