The leg of lamb is mildly seasoned with freshly ground black pepper, salt, ginger and garlic paste. The lamb is roasted for approximately 1 hour 30 minutes -2 hours.
Ingredients for the lamb
- A medium sized leg of lamb
- 5-10 cloves
- Black pepper, freshly ground
- 4 large cloves of garlic, peeled and cut into fours lengthwise
- Rough salt to taste
- 1 teaspoon ginger and garlic paste
Ingredients for the gravy
- Drippings of the roasted lamb
- 25g margarine
- Freshly ground black pepper
- ½ tablespoon flour
- Milk to form a liquid mixture
Method for roasting the lamb:
- Rinse and clean the lamb thoroughly.
- Pierce tiny holes into the entire surface of the lamb.
- Place a piece of garlic alternating with a clove into each of the tiny holes.
- Rub the surface of the lamb with rough salt, ginger and garlic paste.
- Place the lamb into a greased oven tray and cook on 180 degrees for 45 minutes.
- Turn the lamb over and cook for a further hour.
- Prick the lamb with a knife, if a pinkish coloured liquid emerges, reduce the heat to 140 degrees and cook for a further 30 minutes.
- Pierce the surface the lamb again, a clear liquid should emerge. Remove from the oven and allow the lamb to stand for 10 minutes. Before serving.
Method for the gravy
- Remove the drippings when turning the lamb over.
- Place the drippings in pan and allow to simmer till fried.
- In a separate bowl, combine flour and black pepper together.
- Stir in a little milk to form a liquid mixture. For a thick creamy gravy use full cream milk without any water to dilute. For a thin concentrated gravy (very similar to your favourite fried chicken store gravy) use only a teaspoon of milk and top up with water.
- Add the milk/water mixture to the pan with the drippings and stir constantly to prevent the gravy from sticking to the base of the pan.
- When the gravy starts to thicken add in the butter. Mix well.
- Allow the gravy to simmer. Remove from heat.
Serve the lamb hot with mashed potato and gravy.