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Leg of lamb with ginger and honey

Recipe from: 7/13/2000 12:00:00 AM
Ingredients 6
Servings 6


  • 2
    leg of lamb
  • salt and freshly ground black pepper to taste
  • small bunch fresh rosemary
  • 5
    piece fresh ginger, grated
  • 1
    clove garlic, crushed
  • 30


+/- 2 hours
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.

Read more on: roast  |  lamb

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