Roast Christmas Lamb
Roast Christmas Lamb
Feeds
6People
Difficulty
easy
Ingredients
- ungrouped
- 2 kg lamb, on the bone
- 30 ml brown sugar
- 125 ml fresh parsley, chopped
- 150 g margarine, melted
- 15 ml Robertsons cumin
- 15 ml Robertsons cinnamon
- 15 ml Robertsons ginger
- 1 Knorr Beef Stock Pot
Preparation method
- ungrouped
- Preheat the oven to 200 °C.
- Heat a heavy-based dry pan and toast the cumin, chillies, ginger and pepper until fragrant.
- Remove from the heat and add the salt, sugar and parsley.
- Beat the margarine until light and add the spice mixture, beating well together.
- Spread the spice paste all over the meat, getting it into the cuts and rubbing it in well.
- Dissolve the KNORR Beef Stock Pot in 125ml hot water.
- Put the meat in a large roasting pan and add the stock.
- Roast for 30 minutes per 500 g of lamb until tender and juicy.
- Pour the pan juices into a small saucepan and reduce.
- Serve with the meat.
Nutrition
Try our Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.