Helen RandellA very versatile plant is rosemary....
October 23rd 2008 23:31
Part of the reason for this, is the boys love for roast lamb with rosemary. He jokes that he feeds the sheep over the back fence on the herb so they will be flavoured from the inside.
Using a Jamie Oliver recipe, the boy whipped up a leg of lamb for Sunday lunch the other day. The trick to this recipe is to create a rub using olive oil, sea salt, rosemary and garlic and mash it up in the pestle and mortar. Then, score the skin of the lamb with a sharp knife and rub the mixture over the skin. If you can, also, push some of the rosemary into the slits to really permeate the meat.
This is a delicious way to add true complimentary flavours to the perfect spring meal.
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