Leg of lamb - after , originally uploaded by Semioticghosts . I tried to re-create my dad's recipe for slow-roast leg of lamb. The leg of lamb, which I trimmed to remove the skin and all fat I could easily get to. I made slits in it which were stuffed with slivers of garlic and a few rosemary leaves each. The bulk of the rosemary is in the tied leek leaf, because I was too lazy to chop the rosemary and this lets all the flavour in, too. The casserole was filled with half a bottle of wine... read more
