Lamb with Lime and Ginger Glaze
recipe
Lamb with Lime and Ginger Glaze
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A deliciously different way of roasting a leg of lamb. Perfect for a dinner party, special occasion, or just for a change of scene.
Ingredients
900g half-leg joint of lamb
- 15g fresh root ginger, peeled and thinly sliced
- 450g King Edward potatoes, cut into thin wedges
- 3 large leeks, cut into thick chunks
- 1 bulb fennel, cut into thick wedges
- 50g fresh root ginger, peeled and grated
- 50g unrefined soft brown sugar
- freshly squeezed juice of 1 lime
- rock salt and ground black pepper
- steamed mangetout and broccoli florets, to serve
Serves:
4
Preparation:
20
Cook Time:
105
Total Time:
125min
Directions
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- Preheat the oven to #C/#F/gas mark Cut small slits in the lamb and insert the slices of root ginger. Place the joint in a ovenproof roasting dish and cook, uncovered, in the centre of the oven for minutes.
- Remove the lamb from the oven, place the vegetables in the roasting dish, season and return to the centre of the oven for a further minutes.
- Meanwhile, to make the glaze, place the grated fresh root ginger, soft brown sugar and the lime juice in a saucepan and bring to the boil. Simmer for minutes until thickened and sticky.
- Remove the lamb and vegetables from the oven and spread the glaze on to the joint. Once the lamb is coated, give the vegetables a good stir to ensure they have a good covering of the lamb juices. Return to the centre of the oven for minutes.
- Serve the roast lamb with the roasted vegetables and steamed mangetout and broccoli florets.
Source: Tesco
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