Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

Serves 4-6

Ingredients
30g/1oz stem ginger, drained and finely chopped

2 sprigs fresh rosemary leaves, chopped

1 clove garlic, peeled and finely chopped

30ml/2 tbsp olive oil

salt and freshly ground black pepper

1kg/2.2lb lean lamb leg joint

15 Victoria plums or similar, halved and stoned

300ml/½pint Port

30ml/1fl oz/2 tbsp stem ginger syrup

Preparation method
Preheat the oven to 180C/350F/Gas 4.

In a small bowl mix together the ginger, rosemary, garlic and oil.

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.

Season and place on a metal rack in a large non-stick roasting tin and roast for about 1½ to 2 hours, depending on desired ‘doneness’, basting occasionally with any lamb juices.

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.

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.

Spoon a little over the lamb and serve the remaining sauce in a sauceboat.

Serve the joint with the remaining plums, roasted parsnips and seasonal vegetables