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By Fairy Nuff
Added January 07, 2009 | Recipe #347941
Showing 1-1 of 1
on November 17, 2010
Bones the leg and had it marinating in the fridge expecting the DH would be cooking on the barbie (I do not barbie cook - that is solely his domain) but he got called out on night shift so it got put on a rack in a roasting pan with some water in the bottom, lid put on and baked for 30 minutes at 200C fan forced, lid removed and temperature reduced to 175C and most of liquid poured off into a jug and then roasted for a further hour so that the thick part of the lamb were still pink and the thin parts were well done (the pan is deep). I made a gravy using the liquid and oh I also added a couple sprigs of rosemary to the mix, in future though I would only use about half of the liquid and top off with stock as the lemon taste came over a little strong in the gravy but still enjoyed. Thank you Fairy Nuff for a succulent lamb dinner, made for ZAAR Chef Alphabet tag game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (267 g)
Servings Per Recipe: 4