GINGER-LEMON ROAST LAMB
Ginger and lemon adds a distinctive flavour to lamb. This recipe can be transferred to any cut of lamb, or pork roast. A supermarket handout from the butcher shop featuring New Zealand Spring Lamb
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h51m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim any excess fat from lamb.
- Make 1/2 inch (1 cM) deep slits all over leg.
- In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
- Stir in lemon juice to make paste.
- Coat lamb leg well, making sure it seeps into all the slits.
- Cover and refrigerate for at least 3 hours, or overnight.
- PREHEAT OVEN TO 450 degrees F (230C).
- Place lamb leg in shallow roast pan; pour wine into pan.
- Roast uncovered, 15 minutes.
- Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
- Add water, if roast pan becomes dry.
- Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
- Skim fat from pan juices;.
- Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
- Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
- Cook, stirring all the while, until bubbly and thickened.
- Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
- Gravy on the side.
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kiya k
[email protected]Overall, this is a great recipe for a special occasion dinner. It's easy to make and the results are always delicious.
Neo Welkom
[email protected]This dish is a bit pricey to make, but it's definitely worth the splurge. The lamb is so tender and flavorful.
Casper Wilson
[email protected]I've made this dish several times and it always turns out perfectly. It's a great recipe for a special occasion dinner.
isa stonz
[email protected]This recipe is a great way to impress your friends and family. It's sure to be a hit at your next dinner party.
Narmi Machado
[email protected]This is one of my favorite lamb recipes. It's always a hit when I serve it to guests.
Malex Abazaami
[email protected]I love the crispy skin on this lamb. It adds so much flavor and texture to the dish.
Felix Oppong
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The lamb is so tender and flavorful.
Buhle Lhelhe
[email protected]I'm not a huge fan of lamb, but I really enjoyed this dish. The ginger and lemon flavors really helped to cut through the gaminess of the lamb.
Kusasila Suzan
[email protected]This recipe is a great way to use up leftover lamb. I usually make a double batch so I can have leftovers for lunch the next day.
Alicia Bosman
[email protected]I made this dish for my husband's birthday dinner and he loved it! He said it was the best lamb he's ever had.
kisakye tracy
[email protected]I've tried several different ginger-lemon lamb recipes, and this one is by far the best. The flavors are perfectly balanced and the lamb is always cooked to perfection.
Nicole Durant
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love serving it at parties.
Shihab Shahriar
[email protected]I'm not sure what went wrong, but my lamb turned out tough and dry. I followed the recipe exactly, so I'm not sure what happened.
Stuart Augie
[email protected]I found this recipe to be a bit too bland for my taste. I think it could have used more spices or herbs.
D.j Sakil Khan 19
[email protected]Just wanted to say that this recipe is a keeper! I've made it several times already and it always turns out amazing.
technical sharafatali
[email protected]I made this dish last night and it was a hit with my family! The lamb was cooked perfectly and the sauce was delicious. I served it with roasted vegetables and mashed potatoes.
Miriam Wanjala
[email protected]This lamb dish was an absolute delight! The combination of ginger, lemon, and herbs created an incredibly flavorful and aromatic dish. The meat was tender and juicy, and the crispy skin added a nice textural contrast. I highly recommend this recipe t