Food
Mexican Beef Lettuce Tacos
These Mexican Beef Lettuce Tacos are light, fresh, and bursting with flavour. Perfect f…
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easy
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8
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Bites
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3
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2 kg leg of lamb
1 bulb of garlic
½ a bunch of fresh rosemary
1 lemon, zested
2 Tbsp Olive Oil
Salt and pepper, freshly milled
Preheat the oven to 200°C
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 200°C/ 400°F/gas 6
Peel the garlic, and throw into a food processor along with the rosemary leaves, the lemon zest, 2 tbsp of olive oil and blitz.
Add a few slits in the lamb to allow the marinade to penetrate. Cover the lamb in the marinade and let it sit as it come to room temperature
Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
Use the resting juices to create a tasty gravy, skimming off any visible fat. (we use a gravy separator Thicken with a little cornflour (allow 1/2 bite per serving)
Serve with mint sauce,
plenty of veggies and mashed potatoes. Enjoy!
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