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

• Ready In: 1 hr 51 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. Trim any excess fat from lamb.
2. Make 1/2 inch (1 cM) deep slits all over leg.
3. In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
4. Stir in lemon juice to make paste.
5. Coat lamb leg well, making sure it seeps into all the slits.
6. Cover and refrigerate for at least 3 hours, or overnight.
7. PREHEAT OVEN TO 450 degrees F (230C).
8. Place lamb leg in shallow roast pan; pour wine into pan.
9. Roast uncovered, 15 minutes.
10. 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).
11. Add water, if roast pan becomes dry.
12. Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
13. Skim fat from pan juices;.
14. Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
15. Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
16. Cook, stirring all the while, until bubbly and thickened.
17. Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
18. Gravy on the side.