The Accidental Smallholder Forum

Growing => Herbs => Topic started by: Possum on May 01, 2017, 09:39:19 pm

Title: Rosemary and lamb
Post by: Possum on May 01, 2017, 09:39:19 pm

I was feeling rather lazy when it came to tonight's roast lamb. I usually make little slits in the skin and put sprigs of rosemary and pieces of garlic in them. Couldn't be bothered this evening though ::) , so just cut large chunks of rosemary off the nearest bush and put the lamb joint on top. We were amazed by the flavour that infused them lamb. Outstanding! I don't think I will cook it any other way from now on. :yum:

Title: Re: Rosemary and lamb
Post by: pharnorth on July 04, 2017, 07:09:19 am

We attended an open air cooking class in Crete a couple of years back.  That was essentially how we were taught to cook it. I usually rub a bit of salt in first and a touch of honey to marinade it.

Title: Re: Rosemary and lamb
Post by: waterbuffalofarmer on July 04, 2017, 08:48:00 am

Interesting... I usually rub the whole thing in butter, grate pepper over it and sprinkle it in dried rosemary. The flavour is outstanding. However it does depend on the quality of the meat :)

Title: Re: Rosemary and lamb
Post by: Possum on July 04, 2017, 10:29:00 pm

It is home raised meat (and herbs), so of course it is outstanding! ;) :)

Title: Re: Rosemary and lamb
Post by: waterbuffalofarmer on July 05, 2017, 09:53:39 am

Quote from: Possum on July 04, 2017, 10:29:00 pm

It is home raised meat (and herbs), so of course it is outstanding! ;) :)

Agreed, homegrown is the best! :)