Roast Leg of Lamb

Name: Roast Leg of Lamb
Total time: 7200 s
Yield: 8 servings
Cuisine: British
Ingredients: 115 ml Soy sauce; 110 ml Henderson's Relish; 60 ml lemon juice (approx 3 lemons); 60 ml vegetable oil; 50 ml Dijon mustard; 25 ml English Mustard; 80 g Brown Sugar; 60 g chopped fresh ginger; 6 crushed garlic cloves; 1 leg of lamb

itsnoel @itsnoel

Sheffield

This is a super easy way to make a popping leg of lamb, bursting with flavour. You can add veg to it for a Sunday roast or slice the lamb and put in a wrap etc. Either way it'll be juicy and tasty for Easter meal. #Easter

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Ingredients

2hrs ish

8 servings

115 mlSoy sauce
110 mlHenderson's Relish
60 mllemon juice (approx 3 lemons)
60 mlvegetable oil
50 mlDijon mustard
25 mlEnglish Mustard
80 gBrown Sugar
60 gchopped fresh ginger
6crushed garlic cloves
1 leg of lamb
Extra Garlic and Ginger for studding lamb

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Steps

2hrs ish

1

First up, you want to get all the ingredients into a pan and heat up over medium heat, so to dissolve all the sugar and thicken up the sauce. It's probably around 5 mins
2

Remove from heat and allow to cool.
3

Now take your leg of lamb and with a sharp knife cut some small slots into the flesh. In each one of these you can push some garlic or ginger in, boom.
4

Put the leg in a large dish and cover with half the cape town sauce. Then leave that to rest for an hour, minimum. Longer is good up to 4hrs and in fridge.
5

Whilst the leg is having time to marinate, fire up the BBQ (I used a joetisserie for mine)
You want to get it to 350F. Bank all your charcoal to the back. If you are just bbq'ing ensure you do it indirect and use deflector plates etc
6

As it's cooking, use the remaining sauce and baste the meat every 30mins or so.
Aim for internal temp of 135 degrees which you should get to in approx 1.5hrs. It'll rest and build a little more heat.
7

Once up to temp, remove and allow to rest for 10mins... Then cut as you like and enjoy with whatever else you like. 👍