Woolworths TASTE



“Tangy buttermilk is a fantastic tenderiser for meat and poultry – pour it over the lamb and let it work its magic overnight.”

Serves 6


Preparation: 40 minutes, plus overnight

marinating time

Cooking: 2 hours

buttermilk 1 cup
garlic 3 cloves, finely chopped, plus 2 heads for roasting
rosemary 6 sprigs chopped, plus 2 t for roasting
lemon 1, zested and juiced
sea salt and freshly ground black
pepper, to taste
bone-in free-range leg of lamb 1.7–2 kg
olive oil 2 T
butter 50 g
fresh mint, for serving
Woolworths mixed colour baby 2 x 60 g punnets, blanched 600 g, blanched, for serving

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