Te Mana lamb, after searing |
Friends gave me a lamb leg from New
Zealand, a special breed and raised grazing on chicory, providing more protein
than grass and the meat has higher level of Omega 3.
Baked lamb leg with rosemary and garlic |
I noticed that it is indeed a very meaty
leg at 1.5kg, without the shank part, and thus need longer cooking than normal.
I cook it in the traditional way with rosemary and garlic. Found the meat very
tender, fiber dense like tenderloin, very tasty.
Baked lamb leg |
1. Season with salt and white pepper for a
day.
2. Sear in a pan to brown all surfaces.
3. Spread a mixture of crushed garlic,
chopped rosemary, olive oil and salt all over, wrap up in baking paper then
aluminum foil.
4. Bake at 180˚C
for 75minutes, rest for another 20 minutes.
No comments:
Post a Comment