- 5 garlic cloves
- Leg of lamb about 1 3/4 kg
- 5 tablespoons Dijon mustard
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoon salt
- 1 teaspoon 5 pepper mixture, or freshly ground black pepper
- 2 tablespoons sesame oil
- 3 tablespoons rosemary leaves (crushed)
- 2 teaspoons fresh ginger, finely chopped
Preheat the oven to 180°C or 350°F.
Cut the garlic into thin slices, then with a small sharp knife cut slits into the leg of lamb and insert the garlic into the slits. Mix the rest of the ingredients together and rub the mixture over the lamb. Place the lamb in the oven and baked for 1 1/2 hours, if you like it well done give it 1/2 an hour more. Remove from the oven and leave to rest in a warm place for 20 - 30 minutes, before carving.
I serve it with parsley potatoes and a vegetable mixture of fresh garden peas, small young carrots, sweet corn, and red paprika strips, half cooked and then brazed in butter until done, then served with freshly ground black pepper sprinkled over each portion.
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