Prep 30 mins
Cook 1 hr 21 mins
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
- 1 short cut leg of lamb, thawed
- 2 tablespoons finely chopped fresh ginger
- 1 tablespoon coarsely grated fresh lemon rind
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup fresh lemon juice
- 3⁄4 cup dry white wine or 3⁄4 cup water
- 1 tablespoon cornstarch
- 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.
This is by far the best roast lamb recipe I have tried. Easy directions and great flavours. I used a whole boned tied leg of lamb and served this as one of the meat dishes for our Christmas Dinner, smells terrific in the oven! Thank you for sharing.