Friday, March 23, 2007

Thurs, 22nd Mar 2007

Then I prepared the mini legs of lamb. Washed, trimmed and stuffed with slivers of garlic. Seasoned with rosemary, salt & black pepper. The joints are sitting on onion wedges to allow air to circulate underneath them while roasting. Sealed and put into the refrigerator. Next!




Note to self: Add olive oil before roasting tomorrow.

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