Recipe: Lamb with Lime and Ginger Glaze
For 4 Persons
Category: Lamb
900 g Half leg joint of lamb
15 g Fresh root ginger; peeled,
-thinly slice
450 g King Edward potatoes; cut
-into thin wedges
3 lg Leeks; cut intothick chunks
1 Bulb fennel; cut into thick
-wedge
Rock salt
Freshly ground black pepper
-----------------------------------GLAZE-----------------------------------
50 g Fresh root ginger; peeled
-and grated
50 g Unrefined soft brown sugar
Juice of 1 lime
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
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