spice-dusted leg of lamb

with garlic and red wine jus recipe

Recipe Serves 6-8

• 1 Australian leg of lamb, bone-in
• 1 tablespoon olive oil
• 1 tablespoon rosemary, dry, crushed
• 1 tablespoon ginger, dry, mixed with 1 tablespoon ground coriander
• 1 tablespoon onion, roughly diced
• 5 cloves garlic, roughly chopped
• 1 small tomato, finely diced
• 1 cup red wine
• 1 tablespoon corn flour
• 1 cup beef or lamb stock, room temperature
• salt, to taste
• 1 tablespoon fresh rosemary, chopped

1. With a sharp knife, cut diagonal slits into the top of the leg of lamb—these slits should not be any deeper than ¼ inch. Leave a ½ inch space between each slit. Combine the oil and dry rosemary and brush mixture over the lamb. Leave to sit for 30 minutes and then dust the lamb with the mixed ginger and coriander.
2. Cook on a rack in a preheated 375°F oven, allowing 25 minutes per pound or until internal temperature reaches 135-140°F. Baste the lamb at least once during cooking.
3. When done, remove from the oven and lift lamb out to sit in a warm place for 10 minutes.
4. Meanwhile, spoon off excess fat and heat pan juices over medium heat. Add the onion and simmer for 1 minute. Stir in the garlic and pour in the wine. Continue to simmer for a few minutes.
5. Mix the corn flour and stock in a separate bowl. Remove cooking pan from heat and stir in the mixture, then return to heat source. Stir briskly to fully incorporate the flour mixture. Season to taste with salt and chopped fresh rosemary.
6. Carve leg into slices and serve with a pour of the jus.

More Lamb Recipes