This is a lovely recipe, and the boys’ favourite with lamb. The leftovers reheat really well too.
Instructions
Stud the joint of lamb with as many cloves of garlic as you can. Make a little slit in the meat and push the clove in.
Rub the ground ginger and some salt and pepper all over the joint, then leave for a couple of hours in the fridge.
Put 300ml of water in the bottom of a casserole dish with a tight fitting lid.
Roast in a moderate oven (Gas Mark 6 or 160C) for 1 hour.
While the joint is roasting, make up the sauce, by combining the rest of the ingredients together.
After cooking for an hour, remove the joint from the oven, turn it over and cover it in the sauce.
Cook for another 2 hours or until the meat is tender. If the sauce becomes too thick, add a little water.
Remove the meat and stir the sauce to incorporate all the juices.
Serve with roast vegetables.
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