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Rosemary / Thyme deboned leg of lamb, served with coriander fluffy mash / grilled asparagus / baby corn / baby carrots served with a Gremolota sauce.

medium
3h
Serves 4

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

  1. 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.
  2. 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.
  3. Flash fry the 3 veg, Baby corn, baby carrots, asparagus .
  4. 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 
  5. Plate the dish.

     
Rosemary & Thyme deboned leg of lamb