Leg of lamb with prunes & rooibos

Rolled spiced leg of lamb with prunes and rooibos
 

Preparation time: 15 mins
Cooking time: 2 hours 20 mins
 
 

Ingredients

 
  • 2
    ml
    ground cinnamon
  • 2-5
    ml
    ground chilli flakes
  • 175
    ml
    Hill and Dale's Shiraz
  • 5
    ml
    ground coriander
  • 1 large carrot, peeled and sliced
  • 10
    ml
    salt
  • 4 whole cloves garlic
  • 2
    ml
    ground ginger
  • 175
    ml
    water
  • 250
    ml
    beef stock
  • 2.5
    kg
    leg of lamb, boned, trimmed and ready to roll
  • 125
    g
    (150 ml) dried pitted prunes or apricots (12-13 pr
  • 2 rooibos tea bags
  • 1 large onion, cut into wedges
  • Salt and freshly ground black pepper
  • Fresh mint leaves
  • 90
    ml
    marsala
  • 2 cloves garlic, peeled and crushed
  • 30
    g
    (30 ml) butter
  • 2
    ml
    ground cardamom
Servings: Change Serving
 
 

Method

 
The bones from the leg sawn into 5 cm pieces.
Preheat the oven to 180 degrees C. Place the bones from the leg into an oven roasting pan with the sliced carrot, whole cloves of garlic and the wedges of onion. Roast, uncovered for 30 to 40 minutes. Combine all the ingredients for the spice mixture and rub onto both sides of the meat. Place in a shallow dish, cover and allow to rest at room temperature for 30 minutes. Bring the water, red wine, marsala and rooibos tea bags to the boil in a small saucepan and simmer for 3 minutes. Strain over the prunes or apricots in a bowl and set aside to plump up. Line the inside of the lamb with a few fresh mint leaves. Remove the prunes from the tea mixture and lay on the mint. Roll up the leg and secure with string. Pile the roasted bones and vegetables into the middle of the roasting dish to form a rack and place the leg of lamb on top. Pour the tea mixture into the pan and add 250 ml beef stock. Roast for 2 hours (25 minutes per 500g plus 25 minutes) checking that the liquid does not boil away. Remove the meat to a platter and keep warm for 20 minutes. Strain the juices from the roasting pan into a saucepan. Bring to the boil. Taste and fine tune the gravy at this point. (Remember the secret is in the sauce!) Add more marsala if necessary or a little honey. If necessary, thicken the sauce with a little corn flour blended with cold water. Add a dash of cream to the gravy if you so desire, or whisk in 30g butter. Slice the meat and arrange on a hot platter. Cover with the gravy. Serve with crispy roasted butternut and caramelised onions. Garnish with some rocket.  
 

Read more on: lamb
 

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