A spicy way of cooking lamb, this recipe includes commercially prepared sauces. The lamb, delicious hot or cold, may be served with new potatoes and whole new carrots.
1 large garlic clove
4 lb. leg of lamb
1 teaspoons prepared mustard
2 teaspoon ground ginger
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons flour
4 tablespoons chutney
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons tomato puree
1 tablespoons red wine
1 tablespoons melted butter
1 teaspoon cayenne pepper
1 onion, finely chopped
1 teaspoon brown sugar
Preheat the oven to hot 425°F (Gas Mark 7, 220°C).
Cut the garlic clove into slices. With a sharp, pointed knife make slits in the meat and insert the slices of garlic. In a small bowl mix together the prepared mustard, the ginger, salt and pepper. Rub the mixture over the surface of the meat.
Coat the meat with flour.
In another small bowl mix together all the ingredients for the sauce. Put the lamb in a roasting pan and place in the centre of the oven.
After 20 minutes lower the heat to fairly hot 375°F (Gas Mark 5, 190°C). Pour the sauce over the lamb and roast for 1 hour, or until the lamb is cooked, basting with the sauce every 15 minutes. If the basting liquid starts to dry up, add a little stock, water or wine. The sauce should be fairly thick.
To serve hot, place the meat on a warmed dish and pour the sauce over it. To serve cold, put the lamb on a cold plate, pour the sauce over it and allow it to cool before slicing.