Whew! Finally got my password reset to access this blog ~! Been more than 2 years since I could write anything in here.

Ok, so pleased with the recent success with Roast Leg of Lamb at yesterday's xmas party.

So I will share the recipe here now :))

Roast Leg of Lamb (Serves about 16 pax)

Ingredients

a. 2.1 kg of leg of lamb (with bone) . Australian flown lamb from Cold Storage Jelita recommended

Marinade ingredients

a. Salt (about 1 to 2 table spoons......i estimate using my hands so not sure how much....)
b. Ground black pepper (about 2 big dashes)
c. About 20 black peppercorns (whole)
d. 1 big cup of red wine (Wincarnis recommended) about 250ml
e. Grated or sliced ginger (one piece about length of your thumb)
f. 5 cloves of garlic chopped and minced
g. 5 whole fresh button mushrooms (mixed white and brown) finely chopped

Method

Note: Important to defreeze the leg of lamb thoroughly so that the marinade can soak through the whole leg for optimised flavour

a. Make a few deep cuts on both sides of defrozed lamb leg
b. Put into a large roasting tray.
c. Pour marinade over leg, rub all over both sides and into the cuts/grooves
d. Cover with cling wrap and either keep it in fridge or in room air for 1-1.5 hours.

e. Use the rottiserie function in your oven. Skewer securely per instructions.
f. Put an empty roasting pan underneath lamb leg to collect juices.
g. Set oven to 210 degrees celsius and time it to 1 hour.
h. Let lamb roast in oven.

Occasionally check to ensure lamb is not over cooked and it is turning properly.

In the meantime, prepare the roast sauce for lamb.

a. Pour the marinade into a sauce pan
b. Heat on small fire, continuously stirring
c. Ladle 2 ladles of marinade into a separate bowl and add 2 teaspoons of corn flour into it. Stir till smooth and no more lumps.
d. Pour this mixture into the saucepan.
e. heat till it boils then switch fire off to cool.

After the lamb is cooked, collect the juices from the roast pan below, and add to the mixture in the saucepan.
Stir and heat on small fire till it boils. Switch fire off to cool.

Transfer cooked lamb onto big serving plate and garnish as required

Transfer roast gravy from saucepan to a serving container on the side.
Offer mint sauce as alternative to your guests.

Enjoy your masterpiece! Yum!