Parsnip Totin Jack Posted October 15, 2017 Share #1 Posted October 15, 2017 Boneless leg of lamb, coated with a plaster of coarse lay chopped garlic, Rosemary, salt and pepper, roasted with diced potatoes in a cast iron skillet at 350 for almost two hours. Served with green beans, steamed in water and a little bacon grease and a baguette of crusty French bread. Beverage is Stone Arrogant Bastard. 4 Link to comment Share on other sites More sharing options...
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!Register a new account
Already have an account? Sign in here.Sign In Now