Roast Lamb with Stem Ginger, Plums and Port
A fruity version of the traditional Sunday roast with plums, port and stem ginger.
1 hour 30 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1 x 900g-1.3kg/2-3lb lean lamb leg joint
- 25-30g/1-2oz stem ginger, drained and finely chopped
- 2 sprigs fresh rosemary leaves, chopped
- 1 garlic clove, peeled and finely chopped
- 30ml/2tbsp olive oil
- Salt and freshly milled black pepper
- 300ml/½ pint Port
- 15 Victoria plums or similar, halved and stoned
- 30ml/2tbsp stem ginger syrup
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix together the ginger, rosemary, garlic and oil.
- Place the lamb on a chopping board, season and make several slits over the surface of the joint. Stuff with the rosemary and ginger rub.
- Season and place on a metal rack in a large non-stick roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any lamb juices.
- 40 minutes before the end of cooking add the plums and the port. 20 minutes before the end of cooking glaze the joint with the stem ginger syrup.
- Remove the lamb from the oven with half the plums and keep warm. To make the gravy; spoon off any excess fat from the roasting tin and sieve the remaining plums, port and lamb juices into a pan. Season, if required.
- Spoon a little over the lamb and serve the remaining sauce in a sauceboat.
- Serve the joint with the remaining plums, roasted parsnips and seasonal vegetables.