Thursday, February 09, 2006

Roast Lamb with Sweet Fruit Glaze

This is my favourite way of cooking lamb and lamb chops.

roast lamb with sweet fruit glaze

Leg or forequarter of lamb
Soy sauce
Salt & freshly ground black pepper
Chopped fresh rosemary tips (from garden)
Chopped garlic
Mixed herbs (dried)
Sweet fruit Chutney

1. Make parallel cuts about 10mm apart through skin and almost through fat with sharp knife. Do the same at 90° to the previous cuts (forming diamond pattern).

2. Place lamb in large bowl, liberally splash with soy sauce then sprinkle with salt and add ground pepper. Add chopped garlic, rosemary and mixed herbs. Rub (massage) everything in. Brush on plenty of sweet fruit chutney then liberally dust with cornflour.

3. Place lamb in a roasting dish (pour a little oil where the meat will sit – or place on a small roasting rack), then drizzle a little oil over the meat.

4. Fan bake for 20 mins at 200°C (390°F) then turn oven to bake and cook at 180°C (350°F) for a total cooking time of 30 to 35 mins per 500g (1lb). Baste occasionally. Remove and rest for 10 mins prior to carving.

roast lamb

1. The garlic and mixed herbs are optional.
2. Quantities are not critical.
3. Keep an eye on the cooking process as the glaze may burn (due to the sugar content in the chutney) - turn to a lower temperature and adjust cooking time as required.
4. Lamb chops prepared the same way (but not cut with slits) and slowly fried in a little oil are delicious. They will burn very easily so cook at a lower temperature than normal and turn regularly.


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