-
Wash the lemons, then cut in
half and squeeze the juice into a bowl, reserving the
squeezed lemon skins . Stir the honey into the lemon
juice.
-
Place the poussins in a large
dish, pour the lemon marinade over and sprinkle with the
rosemary sprigs. Season with salt and pepper to taste and
add the reserved lemon skins to the dish. Marinate
overnight or for at least 1 hour.
-
Meanwhile, line a large
roasting tin with foil.
-
Transfer the poussins to the
foil -lined tin and spoon over the marinade, adding the
lemon skins, and cook in the oven at 200°C/ 180C Fan/ Mark
6 for 40-50 minutes, or until the birds are golden brown
and the lemon skins are nicely charred.
-
Serve garnished with the
roasted lemon skins.
|
DAILY
DINNERS 
