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
Steps
Trim any excess fat from lamb.
Make 1 / 2 inch 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.
Place lamb leg in shallow roast pan.
Pour wine into pan.
Roast uncovered , 15 minutes.
Reduce oven temperature to 325 degrees f and continue roasting for about 1-1 / 4 hour longer , or until internal temperature of meat is 130f.
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 cold water and stir into pan.
Cook , stirring all the while , until bubbly and thickened.
Carve lamb leg and you would normally ,.
Ingredients
leg of lamb, fresh ginger, fresh lemon rind, garlic, dried thyme, all-purpose flour, salt, pepper, fresh lemon juice, dry white wine, cornstarch