Advert



FoodPorn

Latest Comments

Into 2010 With Does My Blog Look Good In This (3)
Jeanne @ Cooksister! wrote: Tut tut - how many times do I have to tell you, size is... [read more]

Categories

Creative Commons License
This weblog is licensed under a Creative Commons License.

Previous: « Dessert of the Week - Chocolate Croissants & Strawberries | Home Page | Next: Dessert of the Week: Baked Italian Cheesecake »

Roast Butterflied Lamb  Add/Read Comments



Related Posts:

Taken as part of a series for a wine and food matching post on Spittoon this image remains unused, until now obviously, on the hard-drive. Rather than just archive it to Flickr I thought an outing here was in order.

Roast Butterflied Leg of Lamb

Its called 'butterflied' lamb because the bone is removed from the leg (so what's that bit sticking out then Mr Butcher?) and the meat is opened out to resemble butterfly's wings. Apparently.

A marinade I 'invented' was superb - salt, pepper, a little coriander seed, a few thyme leaves and plenty of lemon zest; a whole lemons worth plus the juice, all mixed with olive oil. Marinate for a 24 hours in the fridge, then roast!

With the Fattoira le Sorgenti Scirus, 2003, it was just about the best slab of lamb I have cooked - lovely flavours and just the right level of 'pinkness'.

Add or Read Comments ADD A COMMENT (0)

Previous Post: Dessert of the Week - Chocolate Croissants & Strawberries Next Post:Dessert of the Week: Baked Italian Cheesecake
This entry Roast Butterflied Lamb is under FoodPorn



Add a comment

Comments are moderated and will take awhile before appearing under the entry.
Thanks for taking the time to comment...