Gourmet BBQ #2

Posted by Tse Min (Melbourne, Australia) on 28 July 2008 in Food & Cuisine.

Stuffed lamb leg in preparation.

Pockets were made throughout the lamb leg and stuffed with rosemary and minced garlic, rubbed with olive oil and salt on the outer before being put onto the BBQ for 45mins to 1 hour.

The result, stayed tune for it shall be revealed tomorrow.

As carnivor as this may sound, this looks tempting even before it is cooked!