1 leg or lamb, approximately 1.5 kg (3 lb)
1 1/2 tsp salt
freshly ground black pepper to taste
2 tbsp lemon juice
1 1/2 tsp salt
freshly ground black pepper to taste
2 tbsp lemon juice
for the glaze
2 tbsp soft brown sugar
2 tsp brandy
2 tsp lemon juice
1 tsp grated lemon rind
2 tsp brandy
2 tsp lemon juice
1 tsp grated lemon rind
method
1. First prepare the glaze by mixing all the ingredients together well.
2. Season meat with salt, pepper and lemon juice.
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 lb) plus 25 minutes (well-done).
4. Baste meat frequently with glaze mixture during last 30 minutes of cooking time. Allow meat to rest in warming drawer for 10 minutes to facilitate carving.
2. Season meat with salt, pepper and lemon juice.
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 lb) plus 25 minutes (well-done).
4. Baste meat frequently with glaze mixture during last 30 minutes of cooking time. Allow meat to rest in warming drawer for 10 minutes to facilitate carving.
serving amount
serves 8
rate this recipe
9.7
out of 10
13 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
