Tuesday, 14 July 2015

Roast deboned leg of lamb

After purchasing some lovely deboned leg of lamb from O'Mahonys instead of just roasting I decided to marinade it over night with a paste 
4 sprigs of mint 
2 garlic cloves 
1 tablespoon Dijon mustard 
200ml olive oil or rapseed oil 
Zest of 1 lemon
1 teaspoon sea salt 
Blend in a blender then smooth over lamb leave over night 
Remove from fridge and bring up to room temperature . 
Preheat oven to 180c  
heat a frying pan until hot and seal the meat on all sides and place in your hot overn for 20 minutes to 30 minute and let rest for 15 to 20 minutes 

We served ours in homemade yeast bread  rolls cabbage pickle & aioli 

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