GINGER-LEMON ROAST LAMB
Ginger and lemon adds a distinctive flavour to lamb. This recipe can be transferred to any cut of lamb, or pork roast. A supermarket handout from the butcher shop featuring New Zealand Spring Lamb
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h51m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim any excess fat from lamb.
- Make 1/2 inch (1 cM) deep slits all over leg.
- In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
- Stir in lemon juice to make paste.
- Coat lamb leg well, making sure it seeps into all the slits.
- Cover and refrigerate for at least 3 hours, or overnight.
- PREHEAT OVEN TO 450 degrees F (230C).
- Place lamb leg in shallow roast pan; pour wine into pan.
- Roast uncovered, 15 minutes.
- Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
- Add water, if roast pan becomes dry.
- Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
- Skim fat from pan juices;.
- Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
- Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
- Cook, stirring all the while, until bubbly and thickened.
- Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
- Gravy on the side.
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