1 boned leg of lamb, approximately 1.5 kg (3 lb)
for the tomato baste
4 tbsp tomato paste
4 tbsp cooking oil
3/4 cup (6 fl oz) 180 mldry white wine
3 tbsp honey
1/2 tsp each dried or 2 tsp each chopped fresh rosemary and oregano
2 cloves garlic, crushed
1 tsp salt
freshly ground black pepper to taste
1-2 tsp plain flour (All purpose)
4 tbsp cooking oil
3/4 cup (6 fl oz) 180 mldry white wine
3 tbsp honey
1/2 tsp each dried or 2 tsp each chopped fresh rosemary and oregano
2 cloves garlic, crushed
1 tsp salt
freshly ground black pepper to taste
1-2 tsp plain flour (All purpose)
method
1. First prepare the basting mixture by mixing all the ingredients together.
2. To prepare the meat, cut the boned leg open and flatten slightly with the palm of your hand.
3. Place meat on the rack of a roasting tin and roast at 160°C (325 °F) gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 Ib) plus 25 minutes (well-done).
4. Baste the meat frequently with the tomato basting mixture during the last 30 minutes of cooking time.
5. Allow meat to rest in warming drawer for 10 minutes. This will facilitate carving and the meat juices will be reabsorbed.
6. Thicken remaining tomato basting mixture with a flour and water paste and serve as a sauce.
2. To prepare the meat, cut the boned leg open and flatten slightly with the palm of your hand.
3. Place meat on the rack of a roasting tin and roast at 160°C (325 °F) gas 3 for 20 to 25 minutes per 500 g (1 lb) plus 20 minutes (medium) or 25 to 30 minutes per 500 g (1 Ib) plus 25 minutes (well-done).
4. Baste the meat frequently with the tomato basting mixture during the last 30 minutes of cooking time.
5. Allow meat to rest in warming drawer for 10 minutes. This will facilitate carving and the meat juices will be reabsorbed.
6. Thicken remaining tomato basting mixture with a flour and water paste and serve as a sauce.
serving amount
serves 8
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