🐑 Wild Garlic Leg of Lamb Rub

Ingredients

• A small bunch of wild garlic (roughly 1–2 handfuls)
• 2 tablespoons olive oil 🫒
• Juice of half a lemon 🍋
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried) 🌿
• Salt + pepper to taste 🧂
• Optional: 1 teaspoon Dijon mustard for extra zing

Instructions

1. Prep the garlic: Wash your wild garlic leaves and pat them dry. Roughly chop them up so they’re easier to blend.

2. Blend the rub: In a small food processor or pestle and mortar, mix the garlic, olive oil, lemon juice, rosemary, salt, pepper, and mustard (if using) until you get a rough paste. It doesn’t need to be super smooth… rustic works!

3. Rub it in: Pat your leg of lamb dry with kitchen roll, then rub the mixture all over. Really get into all the nooks and crannies.

4. Marinate or cook: If you have time, cover and let it marinate in the fridge for a few hours or overnight. If not, get it straight in the oven.

5. Roast as usual: Cook your lamb to your preferred level. Low and slow is our go-to and still a bit pink in the middle. 😋 The herby crust gets all golden and the house smells fab as it roasts.

Notes

• Wild garlic is usually in season March to May. Forage responsibly and never take the whole patch.

✌🏼💜💫