1 leg of lamb
4 cloves garlic, peeled and halved
sea salt and freshly ground pepper
2 tablespoons St Andrews Limes Burst
extra virgin olive oil for drizzling
chopped fresh rosemary or thyme
2 St Andrews Limes' Preserved Limes. sliced into thin rounds
baking paper and kitchen string
Preheat the oven to 150˚C.
Make 8 small, deep incisions in the lamb and push ½ a clove of garlic into each one.
Season with sea salt and ground pepper.
Brush all over with the Burst then scatter over the herbs and drizzle with a little olive oil.
Place half of the sliced preserved limes over one side of the lamb and place lime side down on a large sheet of baking paper.
Cover the top side with the remaining limes.
Fold the paper over to completely enclose the lamb and tie with kitchen string to secure.
Place in a large shallow roasting dish and roast for 3 hours or until the meat is very tender and falling away from the bone.
St Andrews Limes Burst is a versatile and delicious pantry essential, here are some alternative serving suggestions:
- Use as a dipping sauce with fritters: mussel and spinach; zucchini and sweetcorn or delicious seafood fritters
- Top barbecued salmon, chicken kebab or a good steak with a dollop of burst combined with chopped coriander or mint.
- Brush hot cooked sweetcorn in Lime Burst then roll in freshly grated parmesan cheese and devour immediately!