I haven’t made roast lamb for a while now and I’m not sure why as it is so easy and tastes so great! We are so very lucky in New Zealand as our lamb, indeed all our meat is generally grass feed and very tasty!
So I decided to get out an old recipe which I last used a decade or so ago and give that another try. This recipe has a surprising addition, a great slug of gin! But don’t be frightened by the gin, the alcohol is burnt off during the cooking. And it is optional, so don’t worry if you don’t have any or prefer not to use it. However, it does add a little something different to the long slow roasting which is the key.
Enough said let’s go to it!
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