© J Sainsbury plc 2020
Roast lamb with ginger beer
Gently cooked to give a tender, melt-in-the-mouth flavour, this roast lamb with ginger beer recipe is best served with gravy, roast potatoes and vegetables of your choice
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Ready in 2 hours 10 minutes, plus resting time
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Cooking time 2 hours
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Prep time 10 minutes
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Serves 6 plus leftovers
Ingredients
- 2kg leg of lamb
- 6 cloves garlic, sliced
- 2cm piece fresh root ginger, peeled and sliced
- 1 tsp cumin seeds
- 1 tbsp olive oil
- 1 onion, cut into wedges
- 2 carrots, cut into chunks
- 3 tbsp plain flour
- 250ml fiery ginger beer
- 250ml chicken stock, made with 1 chicken stock cube
Method
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1
Preheat the oven to 190°C/gas mark 5. Put the lamb on a board and make small slits all over the joint. Press some of the sliced garlic and ginger and a few cumin seeds into each. Rub the oil into the joint.
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2
Put the onion wedges and carrots in a large roasting tin and toss with 2 tbsp of the flour. Sit the lamb on top and pour in the ginger beer and stock. Roast in the oven for 1 hour. Roast for a further 40 minutes for medium-pink lamb, 50 minutes for well done.
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3
Remove the lamb from the tin, cover with foil and leave to rest for 20 minutes. Pour the roasting juices from the tin into a small pan over a medium heat and simmer for 5 minutes, until slightly reduced. Make a paste with the remaining flour and 4 tbsp water and whisk into the gravy until thickened.
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4
Strain the gravy (you can keep the veg to make a soup). Carve the lamb and serve with the gravy, roast potatoes and vegetables of your choice.
