Slow Roast Leg Of Lamb in BBQ Sauce
Over a year ago
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Ingredients
- 2 3lb legs of lamb
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp sugar
- 2 tsp ground ginger
- 2 tsp english mustard powder
- 1 pint lamb or vegetable stock
- 3 tbsp tomato ketchup
- 3 tbsp mushroom ketchup
- 3 tbsp Worcestershire sauce
- 3 tbsp HP (brown) sauce
- 1.5 dsp soft brown sugar
- 1 tsp red wine vinegar
Accompaniment
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Method
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1
Mix the dry-rub marinade ingredients together, rub into the skin of the lamb legs and leave overnight. You can also coarsely slice some garlic and push this into small cuts in the lamb at this point too.
Remove the lamb from the fridge about an hour before starting cooking to allow it to come back up to room temperature.
While this is happening, preheat the oven to 180C and mix all the BBQ sauce ingredients -except the stock - in a bowl.
Dredge the lamb with flour, place it in a large roasting tray, and roast for 2-3 hours depending on the size of the joints. Baste as you normally would.
After 2-3 hours, take the lamb out and pour the BBQ sauce over the meat ensuring all the joint is covered well.
Lower the oven temperature to 150C and return the lamb to the oven for 30 minutes, basting frequently.
If the meat looks to be drying out at any stage add stock, white wine or water.
When the lamb is cooked, remove it from the roasting tray, cover with foil and allow to rest.
Strain the fat from the roasting tin, add the stock and boil with the lamb juices and remaining BBQ sauce.
Allow to reduce to a thick but still runny texture, adding some cornflour/water mix to thicken if necessary.
Carve the lamb into thick chunks and serve with the BBQ sauce.
can u bbq it thanks
Wow - normally the only way I like lamb is roasted on it's own, but this was very good
Hi thanks for this recipe never done lamb before but this looks nice so i'm going to give it a go!! let you know how it turns out...
thanks steve