Lamb with lime and ginger glaze
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | grams | Half leg joint of lamb |
| 15 | grams | Fresh root ginger; peeled, thinly slice |
| 450 | grams | King Edward potatoes; cut into thin wedges |
| 3 | larges | Leeks; cut intothick chunks |
| 1 | Bulb fennel; cut into thick wedge | |
| Rock salt | ||
| Freshly ground black pepper | ||
| 50 | grams | Fresh root ginger; peeled and grated |
| 50 | grams | Unrefined soft brown sugar |
| Juice of 1 lime | ||
Directions
GLAZE
Oven to 180 C/350F/Mark 4. Cut small slits into lamb, insert slices of ginger. Place in an ovenproof roasting dish and cook, uncovered, in centre of oven for 30 minutes (the chef recommends starting with a high temperature which you turn down to the recommended temperature when putting in the lamb. Remove lamb, place vegetables in the roasting dish, season, return(with lamb!) to centre of oven for a further 35 minutes Meanwhile place glaze ingredients in a saucepan, bring to boil, simmer 1-2 minutes until thick and sticky. Remove lamb and vegetables from oven, spread glaze over joint, once lamb is coated give the veg a good stir to make sure they have a good coating of the lamb juices. Return to centre of oven for 30 minutes.
Allow to stand at least 15 minutes before serving. Delicious! Recipe by: Tesco's chef Brian Turner Posted to TNT - Prodigy's Recipe Exchange Newsletter by Doug Weller <dweller@...> on Dec 07, 1997
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