Name: Milk-fed Lamb Vigneronne
Yield: Serves 6-8
Cuisine: Australian
Ingredients: juice of 1 lemon; 1 cup (250 mL/8 fl oz) virgin olive oil; 1 tablespoon Maldon sea salt; 1 teaspoon freshly ground black pepper; 1 tablespoon fresh thyme leaves; 1 tablespoon strong Dijon mustard; 2 garlic cloves, crushed; 2 boned legs of milk-fed lamb (approximately 750 g/1½ lbs each); 2 teaspoons chopped fresh thyme leaves

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

The flavour of grapevine cuttings used in the cooking of this dish is distinctive and perfectly suited to the milk-fed lamb. Make a fire using charcoal and then feed it with grapevine cuttings until you have a substantial bed of coals. Feed the fire with twigs of the vine as you cook the lamb to keep a little smoke wafting around the lamb.