Robyn Pfeiffer’s “Not So Secret” Herbs and Spices for Roast Lamb
Lightly score the skin of a leg of lamb. Rub into the skin plenty of ground ginger and garlic salt. Then add plenty of dried rosemary (or spikes of fresh rosemary).
Lightly spray with extra virgin olive oil to hold rosemary in place and roast the lamb the way you like it. Enjoy with a glass of your "pfavourite" Pfeiffer Pinot Noir.
"PS Make sure you get some skin when carving....yummy"