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Roast Christmas Lamb

Roast Christmas Lamb

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Roast Christmas Lamb



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

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.


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