Leg of lamb with ginger and honey

Name: Leg of lamb with ginger and honey
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg lamb leg; salt and freshly ground black pepper to taste; fresh rosemary; 5.00 cm fresh ginger grated; 1.00 garlic cloves, crushed; 30.00 ml honey

6 servings Cooking: 2 hrs

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By Food24 November 03 2009

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Ingredients (6)

2.00 kg	lamb — leg
	salt and freshly ground black pepper — to taste
	fresh rosemary
5.00 cm	fresh ginger — grated
1.00	garlic — cloves, crushed
30.00 ml	honey

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Method:

Preheat the oven to 160 ºC. Season the leg of lamb with salt and black pepper. Using a sharp-pointed knife, make 12-16 small incisions all over the leg. Insert small sprigs of rosemary in each incision. Mix the ginger, garlic and honey to form a paste and spread over the meat. Place the leg on the rack of the roasting tin, meat side facing down. Roast for 30 minutes. Turn the meat and roast for another 1-1 1/2 hours until well browned and the meat juices run clear when a testing skewer is inserted into the thickest part of the meat. (The meat will still be slightly pink in the centre. Rest the meat in the warming drawer for 10 minutes before carving.
Serves 6-8.