Sticky Glazed Valley Leg of Lamb
Preparation Time: 10 mins
Cooking Time: 1.5 hours
2kg Valley Butchers leg of lamb
125g plum jam
30ml boiling water
1 clove garlic, finely chopped
30g wholegrain mustard
250ml chicken stock or water
Salt and pepper
500g eschalots, peeled
500g asparagus, steamed
Preheat oven to 180C.
Combine plum jam, garlic, mustard and boiling water.
Season lamb with salt and pepper.
Place in roasting pan with chicken stock or water. Roast for 1 hour.
Add eschalots to the roasting pan and brush lamb with 1/2 the jam mixture.
Return to the oven for 20 minutes then brush the lamb with the remaining jam mixture.
Roast for a further 15-20 minutes for medium.
Remove from oven and cover for 15 minutes before carving.
Serve with eschalots, asparagus and pan juices.
Super saver: Use 500g brown onions, cut into wedges, instead
Remove lamb from fridge 20 minutes before cooking to bring
to room temperature. This will ensure the meat cooks evenly.
Invest in a meat thermometer to ensure your roast is cooked to
your liking. Test lamb in the thickest part of the leg.