Ginger-Lemon Roast Lamb Recipe

Name: Ginger-Lemon Roast Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 short cut leg of lamb, thawed; 2 tablespoons finely chopped fresh ginger; 1 tablespoon coarsely grated fresh lemon rind; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup fresh lemon juice; 3/4 cup dry white wine or 3/4 cup water; 1 tablespoon cornstarch

Servings: persons

1 short cut leg of lamb, thawed
2 tablespoons finely chopped fresh ginger
1 tablespoon coarsely grated fresh lemon rind
3 cloves garlic, minced
1 teaspoon dried thyme
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup fresh lemon juice
3/4 cup dry white wine or 3/4 cup water
1 tablespoon cornstarch

1
Trim any excess fat from lamb.
2
Make 1/2 inch (1 cM) deep slits all over leg.
3
In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
4
Stir in lemon juice to make paste.
5
Coat lamb leg well, making sure it seeps into all the slits.
6
Cover and refrigerate for at least 3 hours, or overnight.
7
PREHEAT OVEN TO 450 degrees F (230C).
8
Place lamb leg in shallow roast pan; pour wine into pan.
9
Roast uncovered, 15 minutes.
10
Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
11
Add water, if roast pan becomes dry.
12
Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
13
Skim fat from pan juices;.
14
Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
15
Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
16
Cook, stirring all the while, until bubbly and thickened.
17
Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
18
Gravy on the side.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 short cut leg of lamb, thawed, 2 tablespoons finely chopped fresh ginger, 1 tablespoon coarsely grated fresh lemon rind, 3 cloves garlic, minced, and more.

Yes, Ginger-Lemon Roast Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger-Lemon Roast Lamb

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