Zingy Roast Leg of Lamb

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Zingy Roast Leg of Lamb

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The zingy flavours of lemon and ginger elevate the traditional roast lamb to something really special.

Ingredients

  • Preheat oven 180°C/350°F/gas mark 4.
  • Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food processor. Blitz for a minute or two until everything is finely chopped. Switch on again and add the oil slowly until you have a bright green mixture. Set the mixture aside.
  • Place the joint in a roasting pan with the onion and water, cook, allowing 20-25 minutes per ½ kg (1 lb). Thirty minutes before the end of cooking time remove from the oven, spread the paste over the joint. Return to the oven and finish cooking. Keep an eye on the water level. Top it up if necessary.
  • When the lamb is cooked remove from the pan and keep warm in tin foil. Discard the onion and remove excess fat.
  • Add a dash of wine to the pan juices. Bring to a simmer and reduce to a until thickened slightly.
  • Serve with roast potatoes and vegetables of your choice.

Instructions

  1. For the paste:
  2. 2 large cloves of garlic, peeled
  3. 1 inch root ginger, chopped
  4. Grated rind of a small lemon
  5. 2 tbsp fresh parsley, chopped
  6. 2 tbsp fresh mint, chopped
  7. 2 tbsp fresh rosemary, chopped
  8. 2 tbsp olive oil
  9. 1 leg of lamb, trimmed
  10. 1 onion, roughly chopped
  11. 125ml water
  12. 60ml white wine
  13. To serve:
  14. Roast potatoes
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