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ITALIAN RECIPE OF THE DAY
ROAST LAMB - Speciality of Rome
For 4 servings:
- Garlic, finely chopped
- 50 g bacon, finely chopped
- 4 sprigs thyme, leaves picked
- 1.25 kg baby lamb chops
- Olive oil
- 1 glass dry white wine
- 600 g roasting potatoes, chopped
- A few springs of rosemary
- Salt and freshly ground black pepper.
Combine the garlic, bacon and thyme and rub this paste on the outside of the leg and then season the inside with salt and pepper. Tie the leg together with string. Place the lamb in a roasting pan with some olive oilo and wine and roast in a preheated oven at 200°C, Gas Mark 5, for 30 minut ... continue
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