Fragrant leg of lamb with soy glaze
Welsh lamb is rightly famous for its succulent, tender flesh and a roast joint makes the ideal choice when you have family or friends to feed
Preheat the oven to 230°C/Gas mark 8. Place a rack inside a roasting tin.
Make small cuts all over the skin with a sharp knife, break two of the rosemary sprigs into small pieces and push into the cuts. Tuck the remaining rosemary under the joint and lift onto the rack.
Season the lamb with pepper and place in the oven. Immediately lower the temperature to 180°C/Gas mark 4 and roast for 1 hour.
Mix together the soy sauce, honey and lemon juice and spoon evenly over the lamb. Roast for a further 30 minutes or until the meat is cooked to your liking, basting occasionally with the pan juices.
Serve with gravy made from the pan juices, plus roast, creamed or new potatoes and vegetables.
The lamb crust should be well browned and crisp but if it darkens too much, cover with foil for protection.
The soy sauce mixture can also be used to glaze joints of pork or gammon (remove the skin from the meat before spooning it over), plus chicken and turkey.
Recipe as PDF
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