Buckingham-glazed Leg of Lamb RecipeOrigin: America Period: Traditional |
Ingredients:
1 whole leg of lamb
Buckingham-glazed Leg of Lamb Preparation:Method:Season the lamb liberally with salt and black pepper then place on a rack in a shallow roasting tin then transfer to an oven pre-heated to 220°C and roast for 30 minutes then reduce the temperature to 180°C and roast for 20 minutes per kg (rare), 30 minutes per kg (medium) and 40 minutes per kg (well done). In the meantime, prepare the Buckingham glaze. Combine the grape juice, redcurrant jelly, catsup and marjoram in a saucepan. Heat, stirring constantly, until the jelly has melted then take off the heat and use to brush liberally over the lamb during the final 75 minutes of cooking. When the lamb is ready, allow to rest, covered, for 20 minutes before carving and serving. Heat the remaining glaze to accompany as a sauce. |
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