Ingredients
¼ cup rice bran oil
2 sprigs rosemary
4 sprigs thyme
zest of 1 lemon
1 tsp SIDS CRAZY LEMON
600 g lamb backstrap
Directions
Place the oil, herbs and SIDS CRAZY LEMON in a bowl and mix well. Add lamb and coat with marinade. Cover and refrigerate overnight.
Preheat grill. Cook the lamb for 9 minutes, turning every 15 seconds, until cooked to taste. Remove from heat to a warm platter to rest for 5 minutes then slice and serve.
