Garlic, Rosemary and Chilli Lamb

I am a great lover of Lamb and find it hard to beat a good old fashioned Lamb roast lunch, with Yorkshire puddings, roast potatoes and all the trimmings. Hard to beat that was until I discovered that lamb goes hand in hand with chilli.

For this recipe, take a lamb joint of your choice, we usually use shoulder or leg joints but it will work just as well with any cut. 24 hours before you want to eat your lamb make up a mixture of butter, chopped rosemary, chopped chillies and crushed garlic. Smother the lamb with this mixture and leave to sit in the fridge overnight. Then cook your lamb as usual, the time it takes will depend on your personal preference and the size of the joint. The result should be a delicious crisp skin and fat layer that has taken on all of the lovely flavours, with melt in the mouth meat.

Roast potatoes and parsnips scattered around the meat also take on the added zing of the chillies and flavour of the garlic and rosemary making them unbelievably delicious.

Enjoy......