Ginger-lemon Roast Lamb

Total Time: 1 hr 51 mins Preparation Time: 30 mins Cook Time: 1 hr 21 mins

Ingredients

• Servings: 6
• 1 short cut leg of lamb, thawed
• 2 tablespoons finely chopped fresh ginger
• 1 tablespoon coarsely grated fresh lemon rind
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup fresh lemon juice
• 3/4 cup dry wine or 3/4 cup water
• 1 tablespoon cornstarch

Recipe

• 1 trim any excess fat from lamb.
• 2 make 1/2 inch (1 cm) deep slits all over leg.
• 3 in a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
• 4 stir in lemon juice to make paste.
• 5 coat lamb leg well, making sure it seeps into all the slits.
• 6 cover and refrigerate for at least 3 hours, or overnight.
• 7 preheat oven to 450 degrees f (230c).
• 8 place lamb leg in shallow roast pan; pour wine into pan.
• 9 roast uncovered, 15 minutes.
• 10 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).
• 11 add water, if roast pan becomes dry.
• 12 remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
• 13 skim fat from pan juices;.
• 14 add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
• 15 dissolve cornstarch in 2 tbsp (25ml) cold water and stir into pan.
• 16 cook, stirring all the while, until bubbly and thickened.
• 17 carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
• 18 gravy on the side.