Serves 6 - 8
Ingredients
3kg leg of lamb (ask your butcher to prepare a butterflied leg of lamb)
For the Marinade
150ml Soy Sauce
8cm fresh ginger, grated
2 tablespoons runny honey
4 cloves of garlic
1 level teaspoon Colman's English Mustard Powder
Freshly ground black pepper
25ml olive oil
Instructions
- Place the lamb in a auitable big dish or roasting tray then mix together all the other ingredients.
- Spoon the mixture evenly over the lamb and leave overnight in the fridge.
- Remove the lamb from the fridge one hour before cooking. Set the oven on high (200C/400F/Gas 6).
- Take the lamb out of the marinade and dry it with some kitchen paper. Open it out fully and flatten with the palm of your hand. Now place the lamb in a roasting dish and put it into the oven for 20-30 minutes until the fat begins to crisp.
- Remove from the oven, cover with foil and leave to rest for 10 minutes.
- Heat the remaining marinade slowly, do not allow it to boil. Thickly slice the lamb and ladle the marinade over. Perfect served with crispy potato wedges, fresh green beans or a mixed green salad.
This recipe and many others are available in the Colman's Mustard Cookbook by Paul Hartley.
Click the image to buy it now for just £3.99 (RRP £7.99)
