I
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
Ingredients
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
No comments:
Post a Comment