Lamb &
Lemon Rosemary Dry Salt
No Count
recipe
Serves 6
Put 2 tbsp
salt, zest of 1 lemon, 2 stalks of rosemary (leaves removed) and 1 tsp ground
black pepper into a pestle and mortar and bash until well combined.
Rub into 6
leg lamb steaks and leave, covered in the fridge until ready to cook.
Grill 3-4
mins each side or alternatively, cook on a barbeque or George Foreman grill.
Leave to rest
a few moments before serving
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