Cooking Time: 90 - 105 mins
Time to cook:
Medium - 25 mins per 450g (1lb) + 25 mins
Well Done - 30 mins per 450g (1lb) + 30 mins
Oven Temperature: Gas Mark 4-5, 180°C, 350°F
Take a lean lamb leg joint and calculate the cooking time using the timings above.
Pound together, in a pestle and mortar or using a bowl and wooden spoon, 2.5cm (1") root ginger, peeled and sliced,
2 sprigs fresh rosemary and 15ml (1tbsp) fresh mint, add 15ml (1tbsp) oil and mix together.
Make slits into the lamb and push in the ginger and herb mixture.
Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.
40-50 minutes before the end of cooking time add 900g (2lb) baby potatoes to the roasting tin, or in a separate tray and drizzle with 15ml (1tbsp) oil.
20 minutes before the end of cooking time glaze the lamb with 30ml (2tbsp) syrup from jar of stem ginger.
Reglaze with a further 30ml (2tbsp) syrup during the last 10 minutes of cooking time.
