Sweet Ginger Lamb - Fathers Day
- Serves:
- 4 - 6
- Preparation time:
- 15
- Cooking time:
- 3½ hrs
Ingredients
- 1.6-1.8kg frozen New Zealand Lamb Leg
- 5cm/2in piece fresh root ginger, peeled and finely grated
- 2 garlic cloves, peeled and crushed
- 3 tbsp light muscovado sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 1 tbsp Dijon mustard
Method
1. Unwrap the lamb. Place a large piece of foil in a large roasting tin. Put the lamb on top and bring up the sides of the foil to cover loosely. Roast for 2¼ hours at 150C/300F/Gas Mark 2.
2. Mix the remaining ingredients in a small bowl. Remove the lamb and open the foil to reveal the lamb but do not remove. Brush the lamb with a third of the ginger basting mixture and return to the oven. Cook uncovered for 30 minutes.
3. Brush again with ginger baste and cook for a further 30 minutes. Remove from the oven and increase oven temperature to 180C/350F/Gas 4. Brush with remaining baste and cook for a final 20 minutes - the foil should contain all the cooking juices.
4. Remove from oven, bring foil up to cover and rest the meat for 15 minutes. Carve meat on a board and pour cooking juices from foil into a jug. Serve meat with a lightly dressed salad or seasonal vegetables and cooking juices for pouring over the meat.
