Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes – Food & Home Magazi
Preserved lemon, rosemary and garlic roasted lamb with baby hasselback potatoes recipe is perfect for a Sunday lunch!
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Cooking tools:
- Roasting pan
- Chopsticks
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 medium (2.2 – 2.7kg) leg of lamb
- 125ml white wine
- 1 x 250ml jar preserved lemons
- 3 fresh rosemary sprigs
- 2 whole black garlic bulbs, halved
- 500g baby Mediterranean potatoes
- 3 tbsp olive oil
- salt
- freshly ground pepper
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