We have boned and ‘butterflied’ half a leg of young lamb, and marinated it in rosemary, lemon zest, garlic and black pepper to serve with grilled red chillies, wood-roasted aubergine and yellow peppers.
- Serves 2; Half leg of lamb approx. 400g - 600g
- Allergens: Sulphites
AT HOME PREPARATION:
PREHEAT A GRILL TO HIGH. REMOVE THE MEAT FROM THE MARINADE AND PAT DRY. SEASON WITH SALT. CAREFULLY PLACE THE MEAT ON THE GRILL AND BROWN ON BOTH SIDES. LOWER THE HEAT AND CONTINUE TO GRILL, TURNING ONCE. ALLOW 7 MINUTES PER SIDE, MORE FOR WELL-DONE. REST THE LAMB IN A DRIZZLE OF EXTRA VIRGIN OLIVE OIL. HEAT AUBERGINES IN OVEN AT 160 ºC FOR 8 MINUTES. SERVE PEPPERS AND CHILLIES AT ROOM TEMPERATURE.
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