This tasted better than it looks in the photo! My new japanese knife that i bought the other day in marylebone, made a slightly bigger hole than i meant. It is phenomenally sharp and only needs sharpening every 6-9 months because it's made from high carbon steel and therefore very hard (about 64 on the Rockwell Scale)- an ordinary stainless steel knife apparently should be sharpened after every use. It is a joy to use and i would recommend getting a decent chef's knife (16-22cm) to anyone.
This is probably the easiest meat recipe in the book and tasted all the better for it!
- Mince 3 cloves garlic and finely chop a sprig of rosemary.
- Mash both together with 1 tablespoon olive oil.
- Make insertions with a knife into 1-2kg shoulder of lamb and push the mixture into the lamb.
- Coat the top of the lamb with some of the oil, sprinkle with coarse salt and cook for 30 mins per kg plus 20 mins.
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