SERVES:
4 - 6 people depending on appetite!!
PREPARATION TIME:
10 minutes
BAKING TIME:
2 - 2 1/2 hours
300F - 325F degrees
INGREDIENTS:
4 pound leg of lamb (not mutton or yearling)
Salt and pepper
Honey, preferably slightly candied
Rosemary
DIRECTIONS:
Rub salt and pepper into skin side of lamb.
Sprinkle liberally with rosemary.
Place on rack in baking dish in which 1/2 inch of boiling water has been added so honey does not burn base when melted.
Spoon honey over to cover lamb - skin side up.
Cover dish with lid or Alfoil for 1 1/2 hours in oven.
Remove cover and replace in oven for 30 -45 minutes to brown meat.
When cooked, place meat on carving dish and return to oven while making gravy.
Carve as a leg of ham.
SERVE WITH:
Mint jelly or mint sauce, roast potatoes, sweet potato, minted peas, cauliflower cheese (not too much cheese as it detracts from the lamb), pumpkin.
The potato, sweet potato and pumpkin can be roasted in a frypan in 1/2 inch of vegetable oil, as there is no fat in the baking dish. Turn vegetables every 10 - 15 minutes so they are crisp. Cooking time approximately 1 hour on highest temperature.
MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE:
This is an Australian recipe. It's a great meal with pleasant company and lively conversation with a glass or two of white or light red wine.