Leg of lamb

By admin
30 April 2013

Another great idea for Mothers' Day - and other celebrations

Serves 6-8

Preparation time: 5 min

Cooking time: 1 hour

300 g raspberry jam

zest and juice of 1 orange

60 ml (¼ c) apple juice

5 ml (1 t) finely chopped ginger

5 ml (1 t) finely chopped garlic

2 ml (½ t) mustard powder

3 rosemary sprigs

2 kg leg of lamb

1 Preheat the oven to 180 °C.

2 Heat the jam, orange zest and juice, apple juice, ginger, garlic, mustard and 1 rosemary sprig in a small pot over low heat for 5 minutes or until thick. Remove the rosemary.

3 Break the remaining rosemary into smaller sprigs and poke into the skin of the meat.

4 Put the meat in a roasting pan and brush with the jam sauce. Cover with foil and roast for 1 hour, basting after 30 minutes and removing the foil for the last 15 minutes.

5 Serve with potato salad.

- Hope Malau

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