Recipe - Lamb With Lime And Ginger Glaze

900 g Half leg joint of lamb
15 g Fresh root ginger; peeled,
thinly slice
450 g King Edward potatoes; cut
into thin wedges
3 lg Leeks; cut intothick chunks
1 Bulb fennel; cut into thick
wedge
Rock salt
Freshly ground black pepper

GLAZE
50 g Fresh root ginger; peeled
and grated
50 g Unrefined soft brown sugar
Juice of 1 lime

Oven to 180 C/350F/Mark 4. Cut small slits into lamb, insert slices of
ginger. Place in an ovenproof roasting dish and cook, uncovered, in centre
of oven for 30 minutes (the chef recommends starting with a high
temperature which you turn down to the recommended temperature when putting
in the lamb. Remove lamb, place vegetables in the roasting dish, season,
return(with lamb!) to centre of oven for a further 35 minutes Meanwhile
place glaze ingredients in a saucepan, bring to boil, simmer 12 minutes
until thick and sticky. Remove lamb and vegetables from oven, spread glaze
over joint, once lamb is coated give the veg a good stir to make sure they
have a good coating of the lamb juices. Return to centre of oven for 30
minutes.

Allow to stand at least 15 minutes before serving. Delicious!

Recipe by: Tesco's chef Brian Turner

Posted to TNT Prodigy's Recipe Exchange Newsletter by Doug Weller
dweller@ramtops.demon.co.uk on Dec 07, 1997