My lovely butcher took out the socket and bone and tied up the meat with string. But whether boned or not the method is roughly the same.
Leg of lamb
Squeeze two lemons and reserve juice.
In a pestle and mortar pound together a small handful of fresh rosemary, 3 garlic cloves, sea salt, lemon juice and a tablespoon of olive oil.
Take a sharp knife and make quite deep slices all over the lamb.
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