Butterflied Leg of Lamb w/ Rosemary, Garlic & Red Wine
Made using our Wicklow lamb legs which we have deboned and butterflied. Marinated for 48 hours in fresh ingredients such as garlic, red wine, olive oil, rosemary and herbs de provence. Simple to cook and carve and great for sharing. Remove all packaging and place in a hot oven at 180c for – 20 minutes for rare 30 minutes for medium 40 minutes for well done.
Legs of lamb are great for Sunday Roast but what we do with this is we take the bone out. We butterfly and trim all the fat off except underneath. And we marinate in Nigella Lawson’s recipe, which is rosemary, garlic, red wine vinegar, Herbes de Provence, salt & pepper,
And what that does is that it helps you cook it quicker. You can cook that leg of lamb, which is a half leg, for 25 minutes, and you have a lamb dish, a leg of lamb, done.
Has all that flavour from the red wine, garlic and rosemary on it, flavour you just wouldn’t get if you just had a roast.
INGREDIENTS: Irish lamb leg, Herbs de Provence, olive oil, red wine vinegar, rosemary, garlic, salt, black pepper.
The Brown Pig