Minted Lamb

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love roast lamb; and having followed a number of excellent professional recipes over the years + those which I have created in-house via experimentation, I must confess that the end product of this recipe from Paula is probably the best roast lamb I have ever tasted.

However I did find that during the entire time that the lamb was cooking in the roasting pan it continuously generated large and very stubborn green crusts of what appeared to be a mix of congealed pan stock/honey/thyme/mint etc. which had to be forcibly removed during the roasting period, and again prior to final browning of the meat in the oven, and serving.

This recipe will definately become a regular production in my kitchen, but I'm wondering if I should perhaps rinse/soak the meat in water post the initial overnight marinating.

Can anyone please advise... Paula,can you advise?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Lamb Heaven on my tongue...almost too good to share with boyfriend. He's got till lunch to eat it, or I'm finishing it off, and he can get his own lamb! Thanks Paula.