Rosemary / Thyme deboned leg of lamb, served with coriander fluffy mash / grilled asparagus / baby corn / baby carrots served with a Gremolota sauce.
Gino
Rosemary / Thyme deboned leg of lamb, served with coriander fluffy mash / grilled asparagus / baby corn / baby carrots served with a Gremolota sauce.
INGREDIENTS
- Deboned Leg of Lamb
- Garlic
- Rosemary
- Thyme
- Barbeque Spice
- Potatoes
- Coriander
- Salted Butter
- Parsley
- Lemon
- Salt
- Pepper
- Olive Oil
- Baby Carrots
- Asparagus
- Baby Corn
- Cream
METHOD
- Spice Lamb, make incisions in the lamb and place garlic , thyme and rosemary into the lamb and but barbeque spice on the lamb, continue top baste that lamb on the weber spit braai for 3 hours.
- Peel Potatoes, cut into cubes, bring water to a boil, place potatoes into the boiling water, cook for 20 minutes, drain water , add salted butter and cream and chopped up coriander, proceed to mash the potatoes.
- Flash fry the 3 veg, Baby corn, baby carrots, asparagus .
- Gremolota – Add chopped parsley , garlic zest , lemon juice olive oil, salt and pepper into a bowl, and stir these together, will possibly combine in a food processor
- Plate the dish.
