How to make it

  • Method
  • Pre-heat oven to 180C /350F/Gas 4
  • Sprinkle the chopped garlic in a roasting tin.
  • Place the lamb joint on top.
  • Brush a little oil over the lamb and season with salt and pepper
  • .
  • Make a few cuts in the skin of the lamb and put the chopped ginger and rosemary inside the cuts.
  • Add the wine
  • Cover loosely with tin foil
  • Cook for around 20 minutes per 1lb plus another 20 minutes.
  • Place the cooked lamb on a warm serving dish, cover with foil and allow to stand for about 15 minutes.
  • Gravy
  • Put your roasting tin on the stove at a low heat.
  • Add the butter, and mix in the flour.
  • Add the ginger wine, stirring continuously.
  • Add stock to get the right consistency.
  • Serve with seasonal fresh vegetables.
  • *Time is for a 1 lb leg of lamb, plus the time to make the gravy.

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