Roast Lamb with Rosemary, Mint and Ginger Glaze
Lean Scotch Lamb leg joint (Shoulder or rack of lamb could also be used)
Syrup from jar stem ginger
Temperature: Gas mark 4 – 5, 180 °C, 350 °F
- Take a lean Scotch Lamb leg joint and calculate the cooking time using the timings above.
- Pound together, in a pestle and mortar or use a bowl and wooden spoon, 2.5 cm (1”) root ginger, peeled and sliced, 2 sprigs fresh rosemary and 15 ml (1 tbsp) fresh mint, add 15 ml (1 tbsp) oil and mix together. Make slits into the lamb and push in the ginger and herb mixture. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.
- 40 – 50 minutes before the end of cooking time add 900 g (2 lb) baby potatoes to the roasting tin, or in a separate tray (this quantity would serve about 6) and drizzle with 15 ml (1 tbsp) oil and scatter with two sprigs fresh rosemary.
- 20 minutes before the end of cooking time, glaze the lamb with 30 ml (2 tbsp) syrup from jar of stem ginger. Reglaze with a further 30 ml (2 tbsp) syrup during the last 10 minutes of cooking time.
Serve the lamb with the roasted baby potatoes and seasonal green vegetables.
The ginger syrup that runs off the lamb during glazing will burn on the bottom of the pan so line the roasting tin with foil or non-stick parchment before cooking to save on the washing up! Use the juices for a tangy gravy.