Description
Ingredient
- 1 whole leg of lamb
- 15ml (1 Tbsp) salt
- 15ml (1 Tbsp) black pepper
- 15ml (1 Tbsp) cinnamon
- 15ml (1 Tbsp) dried garlic flakes
- 15ml (1 Tbsp) tomato pesto
- 1 x Mom’s Pride Gravy for Roast Meat – use 3 Tbsp (45ml)
- 15ml (1 Tbsp) freshly squeezed lemon juice
- 15ml (1 Tbsp) honey
- 45ml (3 Tbsp) jalapeño sauce
- fresh herbs, to garnish
Cook’s tips:
- The key to a juicy, tender leg of lamb is slow roasting. Make sure to cook the lamb at a lower temperature to allow the meat to become tender and flavourful.
- During the roasting process, baste the lamb with the juices in the pan to keep the meat moist and enhance the flavours.
- Let the lamb rest for at least 10 minutes before slicing. This helps to redistribute the juices, making the meat more succulent.
