Ginger-lemon Roast Lamb

Recipe by TOOLBELT DIVA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 51mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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