GIGOT D'AGNEAU AU ROMARIN (Rosemary Lamb Leg)

1 teaspoon rosemary powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 slice of lamb leg


Marinate the leg with all the ingredients minimum 1 hour.
Cook welldone on the barbeque

Serve with :
Sauteed potatoes with garlic & parsley

Wine :
Bordeaux red wine