Johns Spicy Lamb
By john french
A delicious alternative to roast lamb
- 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
Level of difficulty Average
Preparation time 10mins
Cooking time 120mins
Cost Average budget
Mix all dry ingredients together and add a little water to create a paste.
Rub paste into the lamb. Make 6 slits in the flesh and insert the cloves. Cover and place in fridge overnight to marinade.
Remove lamb from the fridge to allow it to come to room temperature.
Place in the oven at 190 and cook for 1 hour.
Melt butter in a small pan and add sauces, sugar and vinegar.
Pour off excess fat and add a little stock. Coat llamb with half the sauce. Return to oven for 15 mins.
Pour the remaining sauce over lamb and cook until tender.
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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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.