Garlic and rosemary Lamb with parsnip and carrot chips. . . .

By ASN Facebook friend: Sarah Climo

Garlic and rosemary Lamb with parsnip and carrot chips.

1 KG boned rolled lamb
4 cloves garlic
8 fresh rosemary sprigs
1 teaspoon ( dried) chilli flakes
1 tablespoon olive oil
2 large parsnips
2 large carrots
vegetable oil ( for cooking, optional)

place lamb in bowl, peirce lamb with sharp knife, push garlic halves and rosemary into peirce holes, sprinkle lamb with chilli, rub with oil, cover, refrigderate for 3 hours or O.N

Cook lamb, uncovered on heated BBQ untill brown all over ( can use george foreman aswell) take off and cover....back on BBQ covered for 40 mins or untill cooked as desired.

Using vegatable peeler, peel thin strips from parsnips and carrots, heat oil in large saucepan, fry parsnip and carrot seperatly, untill golden brown and crisp, drain on absorbant paper...serve with cooked lamb....YUMMO!!! xxxxx

Big thanks to Sarah Climo for supplying us with this delicious recipe!!