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What made it to my palette today? 16kg leg of lamb. 3 garlic cloves, halved. 2 tbs fresh rosemary leaves. 60ml (1/4 cup) olive oil. 2 tbs shredded fresh mint. Middot; Wine gravy. 2 tbs plain flour. 375ml (1 1/2 cups) chicken stock. 125ml (1/2 cup) dry white wine. 3 Thickly slice the lamb across the grain. Serve with vegetables of your choice and gravy. Recipe from www.taste.com.au).
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