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Originally Posted by xor
I make garlic paste and chuck some salt and pepper into a glass and put some olive oil in it. Then massage it into the lamb and put a sprig of rosemary on top of the lamb.
I cook a 2kg roast at 180 for the first hour and then bring it down to 160 for the second hour.
Every 15minutes I take the roast out and spoon over the fatty oil  |
Dinner at your place, bro?
Pretty much the same way I do roast lamb, although I also use smoked salts that I got from the markets which is absolutely wicked on lamb.