Philadelphia Roasted Lamb Leg with Rosemary Recipe
A recipe developed exclusively for Philadelphia Professional by Dean Crews. The Moroccan spice and apricot complement the lamb perfectly.
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Cooking tools:
- Kitchen scale
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Oven
Ingredients
- 5g Everyday Favourites cooking salt
- 75g Dried apricots, finely chopped
- 35g Breadcrumbs, dried
- 1 Red onion, diced
- 4 Rosemary sprigs, finely chopped
- 4 tsp Ras el hanout
- 1 Garlic clove
- 50g Minced lamb
- 120g Philadelphia Original
- 1.8-2.5kg Leg of Lamb
- 20g Olive oil
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