I still feel apprehensive every time I am about to cook lamb meat. It’s not because I don’t have confidence in my cooking skills- I have. The reason is because of the lamb itself. I am not that familiar with cooking lamb until now. I rarely cook it- rarely. And when I do, I really follow all the directions. It would be okay if it’s beef or pork or chicken- I can play around those three types of meat. I cook them all the time so I have at least a clue on how they work in a dish. But lamb is something that still worries me.
My husband always volunteers to cook lamb whenever it’s on the menu. Unlike me, he’s used to cooking lamb. He grew up in a family where his father was obsessed about lamb. He was always helping his Mom to prepare those lamb dishes.
My pride won’t let me though; that’s why I am glad that there are recipes that are just easy to follow. I don’t need to be too rigid about the ingredients and instructions either. I can still adjust the flavors without worrying that it might end up bad.
This leg of lamb recipe from food is one of those recipes. It has been one of my go-to lamb dishes ever since I got hold of it. the result is the same every time- the family and friends love this.
Photo and recipe courtesy of Food.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You could put some rosemary into the incisions with the garlic or sprinkle some around the lamb once it’s in the slow cooker.
