TiP - Countdown

RECIPEHerbed Legof Lamb withLemon andOrangeRecipe by Jimmy Boswell12345Grate the zest off ½ the lemonand orange. Then, in a mortarand pestle, grind with thegarlic, rosemary, thyme, oil,salt and pepper.Pat lamb dry and rub all overwith the paste. Cover and restfor 1 – 2 hours.Put into slow cooker and addliquid round the base. Cover andcook on low for 8 – 10 hours.Before serving place leg ontocutting board, cover with foiland rest for 10 minutes.Juices from slow cooker caneither be reduced in a smallsaucepan to create a jus orthickened using 1 Tbsp glutenfree flour or 1 tsp cornflour,for a gravy.Serve with seasonal freshgreen vegetables and roastedpotatoes, kumara or pumpkin.For glutenfree gravyand saucesuse cornflour.SMARTTIPFor a more infused flavour leavelamb in the fridge overnight covered in paste.Bring to room temperature before cooking.