Roast Lamb with Rosemary, Mint and Ginger Glaze

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Suitable cuts:
Lean lamb leg joint, shoulder or rack of lamb
Gas mark 4-5, 180°C, 350°F
Cooking Time:
Between 50 and 60 minutes
Cooking Time Detail:
Medium 25 minutes per 450g/½kg(1lb) plus 25 minutes

Well done 30 minutes per 450g/½kg(1lb) plus 30 minutes
  • 1 Lean lamb leg joint, shoulder or rack of lamb (Allow 100-175g (4-6oz) of raw meat per person for boneless and 225-350g (8-12oz) for bone-in joints)
  • 2.5cm (1") Root ginger, peeled and sliced
  • 4 Fresh rosemary sprigs
  • 15mlsp (1tbsp) Fresh mint
  • 15mlsp (1tbsp) Oil
  • 900g (2lb) New potatoes
  • 4x15mlsp (4tbsp) Syrup from jar stem ginger
Pre-heat the oven.

Take a lean lamb leg joint and calculate the cooking time using the timings above. Pound together the ginger and leaves from half of the rosemary sprigs and mint. Add the oil and mix together. Make slits in the surface of the meat and push in the ginger and herb mixture. Place onto a rack in a roasting tin and open roast in the oven for the calculated cooking time.

Approximately 40-50 minutes before the end of cooking time add the potatoes to the roasting tin or a separate tray and drizzle with a little oil. Scatter with leaves from the remaining rosemary sprigs (this quantity would serve about 6).

Twenty minutes before the end of cooking time, glaze the lamb with 2x15mlsp(2tbsp)syrup from a jar of stem ginger. Re-glaze with a further 2x15mlsp(2tbsp)syrup during the last 10 minutes of cooking time.

The ginger syrup that runs off the lamb during glazing will burn on the bottom of the pan so line the roasting tin with foil or non-stick parchment before cooking to save on the washing up!! Use the juices for a tangy gravy.
Serving Suggestions:
Serve the lamb with the roasted baby potatoes and seasonal green vegetables.