BARBECUED LAMB WITH AROMATICS - Cuisine Magazine - From New Zealand to the World
This prime lamb dish is quick to cook and even more quickly gobbled up. Serve with salad, in buns or sliders, or with vegetables such as eggplant and peppers/ca
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Ingredients
- 600g thinnish piece boneless leg of lamb
- 1 tablespoon olive oil
- 1 teaspoon creamy Dijonnaise mustard
- 3 cloves garlic, peeled and thickly sliced
- few sprigs rosemary and oregano
- freshly ground black pepper to taste
- 1 teaspoon flaky sea salt, plus extra for sprinkling over cooked lamb
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