There really is something very primataive and very satisfying when cooking over a open fire, there is so much more flavour and texture to the meat, it is something that has maybe been dulled down and replaced by the bbq and of course the home cooker! I like to live back in time, when roasting meant over or in front of an open fire, whereas nowadays what we call a roast dinner is actually a oven baked dinner that we call a roast.
Cooking Time Medium Rare 55 Minutes
Ingredients
1 leg of lamb
The Chimichurri Sauce
200ml good olive oil
1 bunch/cup parsley
1/4 bunch/cup oregano
3 cloves garlic grated
1/4 cup red wine vinegar
1 tsp red chilli flakes
Sea salt
Freshly ground black pepper
Blitz or finely chop the parsley, oregano and garlic to a fine blend, stir in the vinegar, chilli and olive oil, season to taste with the salt and pepper. Keep in the fridge for up to a week, bring up to room temperature before serving
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