Spring Leg of Lamb
Published on September 19 2012.
You can’t look past tender lamb in spring time, so to inspire you to cook up a delicious home-cooked meal Anna Kelly from Plains Paddock Lamb shares her prized family recipe for spring leg of lamb.
Visit Anna and other champion local producers at Victorian Farmers’ Markets.
1 boned leg of Plains Paddock lamb (approx. 1.5 kgs)
2 tablespoons of red currant jelly (or any sweet jam you have at the back of the pantry)
2 tablespoons lemon juice
2 tablespoons hot English mustard
2 tablespoons tomato sauce
3 tablespoons brown sugar
salt and pepper
Place leg in a moderate oven, fat side up and put a tray on the shelf below to catch the drips.
Cook at 190 degrees for 25 minutes.
While the lamb is cooking, mix the remaining ingredients in a saucepan with a whisk to remove any lumps. Simmer over a medium heat for 5 minutes.
Take the lamb and tray out of the oven and put the lamb in a dish, coating it with half of the sauce and return to the oven for another 30 minutes.
Rest the lamb before serving. Add the remaining sauce before carving into thin slices.