Chargrilled Barossa Milk-Fed Lamb
INGREDIENTS 2 tablespoons fresh rosemary leaves 2 teaspoons fresh thyme leaves 2 garlic cloves 2 tablespoons extra virgin olive oil 2kg milk-fed lamb leg, boned, butterflied (ask your butcher to do this) Green salad, to serve OLIVE AND PARSLEY VINAIGRETTE 1/3 cup (80ml) extra virgin olive oil 1/4 cup (60ml) verjuice (see notes) 1/4 cup … Read more