ARTICLE / FOOD
ROAST LAMB
WRITTEN AND PROVIDED BY STEFAN KEMP
STUDDED WITH ROSEMARY & GARLIC
METHOD
1. The first job is to stud
the lamb with garlic and
rosemary. Use a sharp
pointed knife; make at least
30 small incisions all over
the meat. Peel 4 garlic cloves
thinly slice them and prod
a slice into each incision.
Next, pull off small sprigs
of rosemary and push into
the incisions, too. If done
in advance, cover the lamb
well and refrigerate. Remove
from the fridge 1 hr. before
roasting
2. Heat oven to
19