Thursday, February 2, 2012

114/656 - Marinating paste

A leg of lamb is one of my favourite things to eat even when it is not covered in this yummy marinating paste! Dijon, flour, olive oil, rosemary (of course!), pepper and soy sauce. Really. Soy sauce.

I followed Stephanie’s method of roasting the lamb straight on the rack with a baking dish of water below to catch the fat. This worked well for the roasting, not so well when I forgot it was in there, opened the oven door and caught a face full of steam. OH&S is clearly not a focus in my kitchen.

As I have mentioned before I tend to leave the roasts to Trev and so I can honestly say this is the best roast lamb I have ever made.

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