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Easy
Published 1963
Rub saddle of lamb with a damp cloth. Combine finely-chopped garlic, olive oil, soy sauce, dry white wine and salt and freshly-ground black pepper, to taste, in a bowl.
Rub this mixture well into whole saddle of lamb and allow the flavour to penetrate for at least 1 hour. Just before cooking, rub more of the mixture into the lamb, reserving some for basting.
Place the saddle in