Saturday, March 17, 2007

Roast lamb

Janssens had a special on lamb so we lashed out (a very rare treat) and bought a leg of lamb. We took some rosemary from the garden, cut it into short sticks, cut holes in the skin and stuck in the pieces (so they stuck out vertically).

Cooked in the oven for about 3 hours at 180 degrees C.

Luxury. In all senses of the word.

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