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Johns Spicy Lamb


A delicious alternative to roast lamb

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Rate this recipe 2.8/5 (96 Votes)


  • Leg of Lamb
  • one pint of stock
  • 1 tsp salt
  • 1 tsp dried mustard
  • 1 tsp sugar
  • 1 tsp ground ginger
  • 6 whole cloves
  • For the sauce
  • 3 tbspns Tomato Sauce
  • 3 tbspns Worcester sauce
  • 3 tbspns Brown Sace
  • 50g butter
  • 1 tsp sugar
  • dash red wine vinegar
  • dash tabasco sauce


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 120mins
Cost Average budget


Step 1

Mix all dry ingredients together and add a little water to create a paste.

Step 2

Rub paste into the lamb. Make 6 slits in the flesh and insert the cloves. Cover and place in fridge overnight to marinade.

Step 3

Remove lamb from the fridge to allow it to come to room temperature.

Step 4

Place in the oven at 190 and cook for 1 hour.

Step 5

Melt butter in a small pan and add sauces, sugar and vinegar.

Step 6

Pour off excess fat and add a little stock. Coat llamb with half the sauce. Return to oven for 15 mins.

Step 7

Pour the remaining sauce over lamb and cook until tender.

Step 8

Remove meat and pour in remaining stock. Bring to boil and reduce to thickened. You can also thicken with a little cornflour if you wish.


Shop bought stock is a fine but if you want to make your own just cut off the shank end of the lamb, place in a pan with a pint of water and a sliced onion, bring to the boil and simmer for 15 minutes then strain.

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