Roast Leg of Lamb


Preparation info

  • Serves


    • Difficulty


Appears in

Reuben at Home

Reuben at Home

By Reuben Riffel

Published 2016

  • About

My memories of leg of lamb are happy ones. I must have been about 14 or 15 years old when my ma would come home on Sunday evenings from Chamonix, where she worked, bringing us some of the buffet leftovers. Sometimes there were things from the dessert buffet, sometimes some vegetables or roast chicken, but the pieces of garlicky-rosemary lamb were always my favourite. Years later, when I too entered restaurant kitchens, I worked at Chamonix and my very first job was to debone and prepare the