Milk Fed Lamb Recipe 👉 A selected and v. Ingredients ½ milk-fed baby lamb 15 to 20 pounds 4 large cloves garlic cut into slivers ¼ cup extra virgin olive oil 2 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary freshly ground black pepper to taste sea salt to taste.
Heat a large frying pan over a medium heat season the lamb shoulders with salt and pepper then colour each one in the pan until golden brown. Ingredients 1 leg of milk-fed lamb about 700 to 900g in weight 1 garlic clove peeled Extra virgin olive oil Fine sea salt 3 Desiree potatoes For the black olive and anchovy salsa. Using your hands rub each rack with the garlic the chopped rosemary and a drizzle of olive oil.
Using your hands rub each rack with the garlic the chopped rosemary and a drizzle of olive oil.
Roast for 1 hour and 30 minutes then turn the lamb and cook for another 30 minutes until the skin is golden. Place the lamb leg with the skin side up and. Milk-fed lambs are especially prized for Easter in Greece when they are roasted on a spit. Start by softening the butter.