750 g lamb
Lemon pepper to taste
Salt to taste
½ tsp ginger paste
½ tsp garlic paste
2 tsp fresh rosemary chopped
METHOD
- Trim the cutlets
- Removed 5 cm of the meat from tip of bones
- Score the fatty side with a sharp knife diagonally and across to make diamond pattern incisions
- Preheat oven to 240°C
- Mix together seasoning, ginger paste and herbs
- Rub well into meat
- Place meat on a tray in the oven
- Turn down the heat to 180°C
- Roast turning the meat occasionally for even browning
- Check for doneness after 20 minutes by piercing with a skewer
- The juices should be clear not pink
- Remove from oven and place on platter
- Serve with glazed baby carrots, corn nib lets, baby potatoes and mint sauce
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