1 leg lamb, about 3 lb (1.5 kg) boned
for the marinade
8 fl oz (250 ml) orange juice
3 tablespoons clear honey
3 tablespoons soy sauce
2 cloves garlic, crushed
2 heaped teaspoons dried rosemary
1 teaspoon ground ginger
3 tablespoons clear honey
3 tablespoons soy sauce
2 cloves garlic, crushed
2 heaped teaspoons dried rosemary
1 teaspoon ground ginger
method
1. Combine all the ingredients for the marinade. Take two large freezer bags and put one inside the other, then put the lamb and the marinade into the bag, seal and leave for at least 12 hours in the refrigerator, turning occasionally. (The lamb may be left to marinate for up to 3 days.)
2. When ready to cook, heat the oven to 350°F/180°C/gas mark 4. Reserving the marinade, place the lamb in a roasting tin and roast for 30 minutes. Cover with a piece of foil if the skin is getting too brown. Pour over the marinade. Cook for a further 30-40 minutes, until the marinade has changed colour and becomes a dark gravy, and when the lamb is pierced with a skewer the juices run clear.
3. To serve, lift the lamb on to a board and cut long, medium thick slices. Skim off any fat from the gravy and serve the gravy with the lamb.
2. When ready to cook, heat the oven to 350°F/180°C/gas mark 4. Reserving the marinade, place the lamb in a roasting tin and roast for 30 minutes. Cover with a piece of foil if the skin is getting too brown. Pour over the marinade. Cook for a further 30-40 minutes, until the marinade has changed colour and becomes a dark gravy, and when the lamb is pierced with a skewer the juices run clear.
3. To serve, lift the lamb on to a board and cut long, medium thick slices. Skim off any fat from the gravy and serve the gravy with the lamb.
serving amount
serves 6
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9.5
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