Ingredients
Servings: 12
4 cloves of garlic, sliced
sprigs of rosemary
salt and pepper q.s.
1 leg of lamb
Preparation
Using a sharp knife, drill nicks on the whole surface of the lamb, to 8-10cm away from each other.
Roast at 180C, until the lamb comes to cooking medium. Be careful not to overcook, the lamb is at its best
when left just pink in the center.
Advice
The rule for cooking lamb are 30 minutes for each kilogram plus 10 minutes. Let stand for at least 15 minutes before serving so the juices flowing, ridistribuscono, imparting flavor and perfect consistency. Instead of using garlic to stake the lamb chop with rosemary and sprinkle directly over the lamb with salt and pepper.
