Peach-glazed Leg of Lamb RecipeOrigin: America Period: Traditional |
Ingredients:
1 leg of lamb (about 1.5kg)
Peach-glazed Leg of Lamb Preparation:Method:Pierce the lamb in several places with the point of a sharp knife. Insert the rosemary then sprinkle the meat with salt and black pepper. Place, fat side uppermost, in a shallow baking tray 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). Meanwhile, combine the consommé, preserve, lemon juice and garlic. Pour over the meat an hour before it's ready to be done. Evey fifteen minutes after that baste the meat with the pan juices. When done, remove the meat to a heated plate, cover and set aside to rest for 20 minutes. Skim off any fat from the pan juices then pour the remaining liquid into a saucepan. Heat until simmering then whisk together the cornflour and water to form a slurry whisk this into the pan juices, bring to a boil and cook until thickened. Slice the lamb, arrange on a serving plate and serve accompanied with the sauce. |
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