We get 7 days holiday in China for some october thing.
Im celebrating by cooking an imported Aussie leg of lamb in my own special Greek inspired way.
Olive oil, seasoning + rosemary and Thyme + 5 garlic cloves all stomped in a big bowl or bucket, left 1 hour to infuse.
Then add 1 bottle of red wine (removing 1 glassful for the chef) add leg of lamb, cover and leave for 24 hours.
BBQ slowly or cook in an electric frying pan or Oven until done all the way through and falling off the bone (not pink in middle).
Serve with potato and greek salad or couscous or anything.
Its amazing (if you can't tell - I'm exited).
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