INGREDIENTS: |
Marinade
3 tbsp Stone's Original Ginger Wine
2 cloves Garlic (crushed)
2 tbsp Olive oil
2 tbsp Fresh Mint (finely chopped)
1 Orange (zest and juice)
Salt and black pepper
Lamb
1 2kg leg of Lamb
8 sprigs Fresh Rosemary
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Make around 8 slits in the lamb with a sharp knife and push a sprig of rosemary into each one.
To make the marinade just combine all the ingredients in a small bowl and season with salt and black pepper.
Place the lamb in a roasting tin and pour the marinade over it. Add the remains of the orange to the tin, cover and refrigerate. Leave to marinade for at least one hour but preferably for four. Regularly spoon the marinade over the lamb.
Pre-heat the oven to 200 C|400 F|Gas Mark 6. Cover the lamb with foil and roast for 1 hr., basting occasionally. Remove the foil and roast for a further 30 minutes, or until cooked to your liking.
Serve with the marinade juices and seasonal vegetables.
Serves 6.
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