half leg of lamb, bone in
3 cloves garlic, peeled and sliced
3 cm piece of fresh root ginger, peeled and sliced
1 red chilli, deseeded and cut into thick wedges, optional
3 sprigs of fresh rosemary
2/3 cup (150 ml) 1/4 pt water
1/2 stick (4 Tbsp) 50 g butter
200 g leeks, washed and finely chopped
50 g red pepper, deseeded and finely chopped
zest of 1 lemon
1 clove garlic, finely chopped
2 tbsp plain flour (All purpose)
300 ml semi skimmed milk
salt and freshly ground black pepper
3 cloves garlic, peeled and sliced
3 cm piece of fresh root ginger, peeled and sliced
1 red chilli, deseeded and cut into thick wedges, optional
3 sprigs of fresh rosemary
2/3 cup (150 ml) 1/4 pt water
1/2 stick (4 Tbsp) 50 g butter
200 g leeks, washed and finely chopped
50 g red pepper, deseeded and finely chopped
zest of 1 lemon
1 clove garlic, finely chopped
2 tbsp plain flour (All purpose)
300 ml semi skimmed milk
salt and freshly ground black pepper
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5
2. Place the lamb in a roasting tin, make a few deep slashes in the surface of the lamb and stud with pieces of garlic, ginger,chilli and rosemary.
3. Pour the water into the base of the tin, cover with foil and cook in the oven for at least 1 hour 15 minutes.
4. Check the cooking time on the back of the pack dependant on weight of the lamb.
5. To make the leek sauce, melt the butter in a medium size saucepan add the leeks and red pepper and cook slowly for 5 - 7 minutes.
6. Add the lemon zest and garlic then cook for a further minute.
7. Stir in the flour and cook for 30 seconds, stirring continually. Remove from the heat and gradually pour in the milk a little at a time.
8. Return to the heat, stirring continually, bring to the boil. Add the lemon juice and season to taste.
9. Remove the foil from the lamb 15 minutes before the end of the cooking time, to allow it to brown.
10. Remove the lamb from the oven, place on a warmed dish and leave to stand covered for 10 minutes before slicing.
11. Place the roasting tin on the heat and thicken up the meat juices to make a gravy.
12. Serve the lamb sliced with gravy, leek sauce, new potatoes and peas.
2. Place the lamb in a roasting tin, make a few deep slashes in the surface of the lamb and stud with pieces of garlic, ginger,chilli and rosemary.
3. Pour the water into the base of the tin, cover with foil and cook in the oven for at least 1 hour 15 minutes.
4. Check the cooking time on the back of the pack dependant on weight of the lamb.
5. To make the leek sauce, melt the butter in a medium size saucepan add the leeks and red pepper and cook slowly for 5 - 7 minutes.
6. Add the lemon zest and garlic then cook for a further minute.
7. Stir in the flour and cook for 30 seconds, stirring continually. Remove from the heat and gradually pour in the milk a little at a time.
8. Return to the heat, stirring continually, bring to the boil. Add the lemon juice and season to taste.
9. Remove the foil from the lamb 15 minutes before the end of the cooking time, to allow it to brown.
10. Remove the lamb from the oven, place on a warmed dish and leave to stand covered for 10 minutes before slicing.
11. Place the roasting tin on the heat and thicken up the meat juices to make a gravy.
12. Serve the lamb sliced with gravy, leek sauce, new potatoes and peas.
serving amount
serves 4 - 6
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