An old American recipe, Williamsburg Lamb combines lamb, ginger and gin to make a succulent and tasty dish. Serve it with sauteed courgettes and boiled new potatoes.
1×4 lb. leg of lamb
2 garlic cloves, each cut into slices
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon ground ginger
2 oz. butter
8 oz. beef stock
3 fl. oz. gin
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 X).
Lay the meat on the work surface and, with the point of a sharp knife, make eight incisions in the meat. Push the garlic slices into the incisions. Rub the meat all over with the salt, pepper, rosemary and ginger. Set aside.
In a large roasting tin, melt the butter over moderate heat. When the foam subsides, add the meat and fry, turning it frequently, for 8 to 10 minutes or until it is lightly browned all over. Pour over the stock and gin.
Remove the roasting tin from the heat and transfer it to the centre of the oven. Roast the meat for 15 minutes. Reduce the heat to moderate 350’F (Gas Mark 4, 180°C) and roast the meat for a further 1 ½ hours or until it is tender and the juices run clear when the meat is pierced with the point of a sharp knife.
Remove the tin from the oven. Transfer the meat to a warmed serving dish. Pour the cooking juices over the meat and serve immediately.