Honey-ginger-glazed shoulder of lamb

Honey-ginger-glazed shoulder of lamb

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 shoulder of lamb, boned and rolled
175g honey, warmed
2 tablespoons lemon juice
1 tablespoon soy sauce
pinch ground cloves
1 teaspoon ground ginger
125ml chicken or veal stock, hot

Method

  1. Place lamb on a rack in a roasting tin and roast in a preheated hot oven (200°C) for 15 minutes. Reduce heat to moderate (180°C) and roast for a further 30 minutes.
  2. Mix together honey, lemon juice, soy sauce and spices, and brush lamb with this mixture. Continue to roast, brushing with glaze every 10 minutes, allowing in total 20 minutes per 500 g, plus 20 minutes for lamb that is pink inside, or 25 minutes per 500 g, plus 25 minutes for well-done lamb. When cooked, leave for 15 minutes before carving.
  3. Meanwhile, skim fat from pan juices, add stock and stir until boiling. Pour gravy into a sauceboat and serve with the lamb.
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