THE ROSEMARY LAMB-SCORCH

(Our Play on Spanish Grilled Lamb with Garlic & Rosemary)

THE ROSEMARY LAMB-SCORCH

Ingredients: 500g Lamb leg steaks (1cm thick), 4 cloves Garlic (crushed), 3 tbsp Olive oil, 2 tsp Dried Rosemary, 1 tsp Smoked paprika, 1 tsp Salt, 1 tbsp Sherry vinegar, 1 tsp Honey...

Ingredients

  • 500g Lamb leg steaks (1cm thick)
  • 4 cloves Garlic (crushed)
  • 3 tbsp Olive oil
  • 2 tsp Dried Rosemary
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 1 tbsp Sherry vinegar
  • 1 tsp Honey

Cooking Method

  1. The Coat Rub the lamb with the oil, garlic, and spices; add a 10ml splash of water to ensure the herbs penetrate the meat.
  2. The Rest Let the meat sit for 30 minutes to allow the garlic architecture to build.
  3. The Scorch Grill on maximum heat for 3 minutes per side until the edges are blackened and charred.
  4. The Marriage Whisk vinegar and honey; brush over the hot lamb immediately after removing from heat.
  5. The Final Flourish Finish with a squeeze of fresh lemon and a sprig of raw rosemary.

Cuisine: Spanish

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