A real treat and this lamb should be served pink
Put the lamb in glass or ceramic dish
Cut root ends off of the garlic and crush with a the back of a knife
Season with a little salt
Add the garlic , thyme and olive oil in with the lamb
Massage gently , cover and marinate Overnight in the fridge
Heat oven to 200c
Remember lamb from the fridge and let it come to room temperature
Season with salt and pepper
Heat a frying pan
Brown off the lamb on a high heat
Add in the garlic and thyme then roast in the oven for 10 minutes
Remove from the oven , rest the lamb , on a plate with the thyme and garlic
Pour off the fat
Put pan on the hob on a medium heat
Pour in the stock to deglaze the pan
Let the stock reduce
Squeeze the garlic into the stock
Strip the thyme leaves and add those with the chopped parsley
When reduced by half pour over the lamb that you've sliced and put on plates
Ingredients
Directions
Put the lamb in glass or ceramic dish
Cut root ends off of the garlic and crush with a the back of a knife
Season with a little salt
Add the garlic , thyme and olive oil in with the lamb
Massage gently , cover and marinate Overnight in the fridge
Heat oven to 200c
Remember lamb from the fridge and let it come to room temperature
Season with salt and pepper
Heat a frying pan
Brown off the lamb on a high heat
Add in the garlic and thyme then roast in the oven for 10 minutes
Remove from the oven , rest the lamb , on a plate with the thyme and garlic
Pour off the fat
Put pan on the hob on a medium heat
Pour in the stock to deglaze the pan
Let the stock reduce
Squeeze the garlic into the stock
Strip the thyme leaves and add those with the chopped parsley
When reduced by half pour over the lamb that you've sliced and put on plates