Bit of a price war here between the big stores.That traditional sunday dinner roast leg of lamb at $7 a kg cheaper than shoulder!
I boned it & I am going to stuff it & roll it. Previously I did a Sardinian version as per (almost) a recipe I found.
This time around its going to be North African flavours.I bought some lamb sausages,I will undo them then bump the spices with my version of North African spice mix,onion,red pepper,chilli,garlic,cilantro,parsley & some preserved lemon. Fry that off ,some breadcrumbs to bind it.Then spread it over the meat roll it string it.
Into the MES.
On my own here, so the stringing might be a challenge
I boned it & I am going to stuff it & roll it. Previously I did a Sardinian version as per (almost) a recipe I found.
This time around its going to be North African flavours.I bought some lamb sausages,I will undo them then bump the spices with my version of North African spice mix,onion,red pepper,chilli,garlic,cilantro,parsley & some preserved lemon. Fry that off ,some breadcrumbs to bind it.Then spread it over the meat roll it string it.
Into the MES.
On my own here, so the stringing might be a challenge