You can use the recipe search box below to find some tasty new recipes.
1. Preheat the oven to Gas mark 4-5, 180-190C, 350-375F.
2. In a small bowl mix together the ginger, rosemary, garlic and oil.
3. Place the lamb on a chopping board, season and make several slits over the surface of the joint. Stuff with the rosemary and ginger rub.
4. Season and place on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any lamb juices.
5. 40 minutes before the end of cooking add the plums and the port. 20 minutes before the end of cooking glaze the joint with the stem ginger syrup.
6. Remove the lamb from the oven with half the plums and keep warm. To make the gravy: Spoon off any excess fat from the roasting tin and sieve the remaining plums, port and lamb juices into a pan. Season, if required.
7. Spoon a little over the lamb and serve the remaining sauce in a sauceboat.
8. Serve the joint with the remaining plums, roasted parsnips and seasonal vegetables.
Preparation time: 10 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Ingredients:1 x 900g-1.3kg/2-3lb lean lamb leg joint
25-30g/1-2oz stem ginger, drained and finely chopped
2 sprigs fresh rosemary leaves, chopped
1 clove garlic, peeled and finely chopped
30ml/2tbsp olive oil
Salt and freshly milled black pepper
300ml/ 1/2pint Port
15 Victoria plums or similar, halved and stoned
30ml/2tbsp stem ginger syrup