Greek Lamb Leg roast with Burst
1 leg of Lamb
fresh rosemary or thyme
2 tbsp St Andrews Limes Burst
3- 4 cloves garlic
2 Preserved Lemon quarters
baking paper and string
salt and freshly ground pepper
extra virgin olive oil
Insert cloves of garlic into meat and coat top of joint with fresh herbs.
Pour a little olive oil over the lamb.
Cover top and bottom with sliced preserved lemons.
Wrap well in baking paper so it forms a closed parcel and tie with string all over to secure.
Bake for 3 hours in a 150c so that the meat falls off the bone.
Serve hot with Lime Oven bag potatoes.
Lime oven bag potatoes Recipe
4 medium potatoes, peeled and cut into cubes
sea salt and freshly ground pepper
1 Tsp of vegetable stock powder
1 Tsp butter or margarine
juice of two limes
1 tsp St Andrews Limes Lime & Chilli Plash
Combine all ingredients into an oven bag, making sure potatoes are covered with other ingredients.
Bake at 200c for an hour, check regularly, as they can brown quickly.
Delicious with any meats or as a cold potato salad