Divine leg of lamb

Recipe from: 5/27/1999 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 10
    ml
    soft brown sugar
  • 5
    ml
    ground cloves
  • 5
    ml
    mixed dried herbs
  • 5
    ml
    ground coriander
  • 5
    ml
    dried thyme
  • 3
    ml
    salt
  • 2
    ml
    ground black pepper
  • 5
    ml
    Aromat
  • 1
    ml
    nutmeg
  • 1
    crushed garlic clove
  • 10
    ml
    vinegar
  • 10
    ml
    Worcestershire sauce
  • 50
    ml
    soft butter or margarine
  • oil
  • 2
    kg
    leg of lamb, with excess skin, fat and sinews removed
 

Method

 
Preheat the oven to 160 ºC. Mix all the dry seasoning ingredients together. Add the garlic, vinegar and Worcestershire sauce and mix with butter. Put into the fridge and leave until firm. Use a knife to prick holes into the flesh all over the leg and stuff with the butter mixture. Heat a little oil in an oven pan and seal the leg quickly in the oven to brown. Put the leg with the fatty side on top in a cooking bag, and add a teaspoon of water. Seal the bag and prick a hole in it. Oven-roast for 25 minutes per 500g of meat plus 25 minutes extra. (Turn the meat once). Stand for 10 minutes and slice thinly. Serve with vegetables and rice. (The meat juices in the bag can be used to make a gravy.) Serves 6.
 

Read more on: roast  |  lamb
 

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