Ingredients
800 g Leg of milk fed lamb boned by the butcher Verjuice Extra Virgin Olive Oil 2 Garlic Cloves 2 sprigs Rosemary 2 sprigs Thyme ¼ Cube Flat-leaf parsley ¼ pipped kalamata olive 2 x Maggie Beer Red Capsicum PateDescription
Take The Boned Leg And Trim Into A Neat Rectangle Making Sure That The Meat Has Equal Thickness. Strip The Rosemary And Thyme And Chop With The Garlic And Make Into A Paste With Extra Virgin Olive Oil. Massage The Leg With The Herbs And Garlic And Leave A
LifeStyle FOOD
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