Roast lamb with ginger glaze recipe
Roast a large lamb leg joint to feed the family at this week's Sunday lunch. Our easy recipe is low hands-on cooking but requires a little time to get the perfect, juicy meat. Marinate your lamb in ginger, rosemary and mint then glaze with spicy stem ginger syrup to bring the ultimate sticky centrepiece to the table.
See method- Serves 8
- 10 mins to prepare and 3 hours to cook
- 470 calories / serving
- Freezable
- Dairy-free
Ingredients
- 2·5cm (1in) root ginger, peeled and sliced
- 4 rosemary sprigs
- 1tbsp chopped mint
- 1tbsp oil
- 1 lamb leg joint, approx 2.3kg
- 1kg (2lb) new potatoes
- 4tbsp syrup from jar stem ginger
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Shop ingredientsEach serving contains
- Energy
- 1955kJ 470.0kcal
- Fat
- 28g
- Saturates
- 14g
- Salt
- 0.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 27.0gProtein 27.7gFibre 1.7g
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Method
- Preheat the oven to gas 4, 180°C, 160°C. Pound together the ginger and leaves from half of the rosemary sprigs and mint. Add the oil and mix together.
- Make slits in the surface of the lamb and push in the ginger and herb mixture. Put onto a rack in a roasting tin and roast in the oven for 2½ hours for medium meat (or around 3 hours for well done).
- About 45 minutes before the end of the cooking time, add the potatoes to the roasting tin or a separate tray and drizzle with a little oil. Scatter with leaves from the remaining rosemary sprigs.
- 20 minutes before the end of the cooking time, glaze the lamb with 2 tbsp syrup from a jar of stem ginger. Re-glaze with a further 2 tbsp syrup during the last 10 minutes of cooking time.
- Take out of the oven and leave to rest for about 15 minutes before carving.
- Serve with the roasted new potatoes.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
