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I use sage, rosemary, thyme, pine nuts, parmesan, garlic, chilli, salt, pepper and olive oil... Blend it up, slap it on, simple...
I normally use shoulder cuz it's less fatty so I may have to hit this one with a bit more heat in the second half of cooking to render some of that fat out... Or not... 😉
It'll be amazing fried up as leftovers... My mouth is watering just thinking about it...
We're having a leg of lamb as well, expect that'll be done Greek Style by Lori's dad... Mangoes, melon, prosciutto and prawns the size of your thumb and index finger for breakfast... Gah! 😋
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Couldn't get fresh sage so had to use dried, everything else went according to plan... Made too much, the rest is disappearing very quickly... So good on a bit of bread with some parmesan, nom...
Picking the meat up on Christmas Eve... Not long now...
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@Rich_G
amazing ! im gonna try a porchetta as well but, you got any marinade tips, first time making it. The one im making will be a 1oth of the size of that beast! #smallkitchenhongkong!