Roast leg of lamb with garlic and rosemary
Served with loads of veggies and a rosemary-walnut stuffing, this amazing dish smells just as good as it tastes.
- by
Karen Martini
To commemorate ANZAC Day, Karen’s cooking up a succulent pot-roasted leg of lamb using the herb of remembrance, rosemary.
Served with loads of veggies and a rosemary-walnut stuffing, this amazing dish smells just as good as it tastes.