Roast Leg of Lamb

Recipe by Monira Chowdhury

Lamb leg (2.5 kg)

Marinade:

1. Blended onion 2.5 heaped tbsp (approx 1 heaped table spoon per kg)
2. Garlic & ginger paste 2.5 heaped tbs (approx 1 heaped per kg)
3. Salt 2.5 tsp (1 teaspoon per kg)
4. Pepper 2.5 tsp (1 tsp per kg)
5. Whole grain mustard 2.5 heaped tbsp (1 tbsp per kg)
6. Mint sauce 2.5 heaped tbsp (1 per kg )
7. Mint jelly 2.5 heaped tbsp (1 per kg)
8. Honey 2.5 heaped tbsp (1 per kg)

• Mix together the marinade,
• Cut slots or spear leg with fork
• Coat lamb leg and leave at least 3-4 hours (preferably overnight);

Roasting 

• For well done meat (40 mins per kg + 20 mins)
• Roast in pre-heated oven 200c covered in foil for 30 mins,
• Reduce heat to 180c, take off foil & roast another 1.5 hours (90 mins),
• Take out the roast and rest for at least 15-20 mins before carving, 
• For gravy add juices from roasting tray (if necessary discard any excess oil) into prepared gravy (From Gravy granules & stock);

[For medium (or medium rare) roast oven cooking time 30 mins per kg + 20 mins]

Gravy

Take cooked juices from roasting tray (drain excess oil) and reduce consistency, add 1 tbsp gravy granules to thicken as required.