Glazed Leg of Lamb

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Lamb Recipe - Glazed Leg of Lamb

4 cloves garlic, slivered
1 thick slice wholewheat bread, crumbled
50ml seedless raisins
2ml dried thyme
5ml dried marjoram
2ml salt
1 x 1,8-2kg leg of lamb
15ml oil
2 onions, chopped
Salt and milled black pepper
125ml water
10ml brown vinegar

25ml smooth apricot jam
25ml lemon juice
25ml brown sugar
25ml Worcester sauce
25ml tomato sauce

Mix garlic with bread, raisins, herbs and salt. Make several incisions in leg and lard with this crumb mixture, then dredge on all sides with a little flour. Heat oil in roasting pan and soften onions. Add leg and brown lightly on all sides. Remove from stove, season, then add water and vinegar. Bake, covered, at 160ºC for abut 2 hours, until nearly done. Heat ingredients for glaze. Drizzle half of it over the leg, then pour remainder over 15 minutes later. Bake for a further 15 minutes, then place on serving platter and stand in warm place for a short while before carving. If necessary add a little stock to pan drippings to make gravy, and serve as is, or thicken if preferred. Serves 6.