Preparation time: less than 30 mins<\/p>\n
Cooking time: 1 to 2 hours<\/p>\n
Serves 4-6<\/p>\n
Ingredients
\n30g\/1oz stem ginger, drained and finely chopped<\/p>\n
2 sprigs fresh rosemary leaves, chopped<\/p>\n
1 clove garlic, peeled and finely chopped<\/p>\n
30ml\/2 tbsp olive oil<\/p>\n
salt and freshly ground black pepper<\/p>\n
1kg\/2.2lb lean lamb leg joint<\/p>\n
15 Victoria plums or similar, halved and stoned<\/p>\n
300ml\/\u00bdpint Port<\/p>\n
30ml\/1fl oz\/2 tbsp stem ginger syrup<\/p>\n
Preparation method
\nPreheat the oven to 180C\/350F\/Gas 4.<\/p>\n
In a small bowl mix together the ginger, rosemary, garlic and oil.<\/p>\n
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.<\/p>\n
Season and place on a metal rack in a large non-stick roasting tin and roast for about 1\u00bd to 2 hours, depending on desired ‘doneness’, basting occasionally with any lamb juices.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Spoon a little over the lamb and serve the remaining sauce in a sauceboat.<\/p>\n
Serve the joint with the remaining plums, roasted parsnips and seasonal vegetables<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[4],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3rs0Z-1n","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/85"}],"collection":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=85"}],"version-history":[{"count":2,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/85\/revisions"}],"predecessor-version":[{"id":87,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/85\/revisions\/87"}],"wp:attachment":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=85"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=85"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=85"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}