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
Preparation
Step 1
Preheat the oven to 230°C/Gas mark 8. Place a rack inside a roasting tin.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve with gravy made from the pan juices, plus roast, creamed or new potatoes and vegetables.
Tip:
The lamb crust should be well browned and crisp but if it darkens too much, cover with foil for protection.
Variations:
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-ID: UK96
Recipe as PDF
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