Hey Brethren! I've been asked to do a Leg of Lamb for a dinner tomorrow so I thought I'd share how I do lamb with you guys.
Whenever I think of lamb I think of these 5 ingredients:
chilli pepper (here I've used a scotch bonnet)
These 5 ingredients are ALL you need for lamb, no matter the cut.
I decided to take it a bit further tonight and threw in a bit of fresh mint and some of my beef rub with added chipotle seasoning to give the lamb a bit more depth.
I diced up the garlic, rosemary, mint and the scotchie and threw it all in the mortar & pestle along with the oil & dry ingredients and ground everything together and let it sit to make the flavors all get friendly.
I took the whole Australian leg of lamb, rinsed it off and took my boning knife and pierced it all over to allow the marinade to penetrate, then rubbed it down thoroughly with the garlic/rosemary paste 'til it was covered good and proper. It was then wrapped in plastic wrap and vacu-packed to sit overnight to be cooked tomorrow.
So thats how I do lamb & I feel this is how lamb was meant to be done!!! 5 simple ingredients and you have lamb as good as it gets! Dont get me wrong, there are many ways to do lamb. But when you talk about simplicity vs taste, I find this recipe hard to beat! Now on to the pics
Garlic, rosemary, mint, scotch bonnet, good olive oil & chipotle beef rub:
Leg of lamb:
All rubbed up:
Plastic wrapped, vacu-packed and ready for the fridge:
Ill post the cooking process tomorrow when that goes down. Stay tuned.