Lamb with Plums
Over a year ago
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Ingredients
- 1.8 kg leg of lamb
- ginger
- rosemary sprigs
- garlic
- olive oil
- 12 small Plums. halved. stones removed
- 300 ml Port
Accompaniment
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Method
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1
1. Preheat the oven to 210c
2. mix together the ginger, rosemary, garlic and oil.
3. Place the lamb on a chopping board, season and make several slits over the surface of the joint. Stuff slits with the rosemary and ginger rub.
4. Season and place on a metal rack in a large non-stick roasting tin and roast for 15 mins at 210 then turn down to 150 and roast for a further 2 hours (for smaller leg say 1kg this extra time is about 85 mins, for a large 3kg leg about 3 hours), basting occasionally.
5. 40 minutes before the end of cooking add the plums and the port.
6. Remove the lamb from the oven with half the plums and keep warm. To make the gravy: Spoon off any excess fat from the roasting tin and sieve the remaining plums, port and lamb juices into a pan. Season, if required.
7. Spoon a little over the lamb and serve the remaining sauce in a sauceboat.
8. Serve the joint with the remaining plums, roasted parsnips and seasonal vegetables.
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