Slow roasted and glazed leg of lamb with lemon and pepper – The Irish Times
Season the meat with salt and pepper before placing on the baking tray and covering in another layer of tinfoil
Ingredients
- 1 whole leg of lamb (2-2.5kg)
- Sea salt
- Black pepper
- 2 tbsp beef gravy granules
- Zest of 1 lemon
- Cracked black pepper, to finish
- Handful chives, sliced
- Pinch of thyme leaves
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