Oven roasted leg of lamb yiouvetsi – Food & Home Magazine
Ingredients - 2,5kg leg of lamb - 50ml softened butter - 6 garlic cloves, crushed - sea salt and freshly ground black pepper, to taste - 30ml (2 tbsp) olive
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Ingredients
- 2,5kg leg of lamb
- 50ml softened butter
- 6 garlic cloves, crushed
- sea salt
- freshly ground black pepper
- 30ml (2 tbsp) olive oil
- 750ml (3 cups) beef stock
- 2 litres boiling water
- 1 red pepper, seeded and sliced into strips
- 45ml (3 tbsp) tomato paste
- 2 x 500g packets orzo pasta
- fresh rosemary, to serve
- Parmesan, freshly grated, to serve
- sprig of bay leaves, to garnish
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