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Lamb Roasted With Gin

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  Leg lamb 4 Pound (2 Kilogram)
  Garlic 2 Clove (10 gm), cut in silvers
  Salt To Taste
  Ground ginger 1 Teaspoon
  Butter 2 Ounce (50 Gram)
  Beef stock 8 Fluid Ounce (250 Gram)
  Gin 3 Fluid Ounce (75 Milliliter)
  Rosemary sprigs 3

Make incisions in the meat and insert the garlic slivers in the cuts.
Rub the meat with salt, pepper and ginger.
Melt the butter in a roasting tin.
Put the meat in the tin and brown it on all sides.
Pour over the stock and gin.
Lay the rosemary sprigs over the meat.
Transfer the tin to a fairly hot oven (200°C/400°F or Gas Mark 6) and roast for 15 minutes.
Reduce the temperature to moderate 180° C/350° F or Gas Mark 4 and continue roasting for a further 1 1/2 hours or until the juices run only faintly pink when pierced with a skewer.
Transfer the lamb to a warmed serving dish or carving board.
Skim any fat from the surface of the cooking juices, then pour them over the meat.
Serve immediately.

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