Chinese Lamp Recipes - Roast Lamb Recipe

Ingredients

• 2 kg/4 lb leg of lamb

• 120 ml/4 fl oz/1/2 cup soy sauce

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 slice ginger root, chopped

• 50 g/2 oz/1/4 cup brown sugar

• 30 ml/2 tbsp rice wine or dry sherry

• 30 ml/2 tbsp tomato puree (paste)

• 15 ml/1 tbsp wine vinegar

• 15 ml/1 tbsp lemon juice

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Method:

1. Place the lamb in a dish. Puree the remaining ingredients then pour them over the lamb, cover and refrigerate overnight, turning and basting occasionally.

2. Roast the lamb in a preheated oven at 220C/425F/gas mark 7 for 10 minutes then reduce the heat to 190C/375F/gas mark 5 and continue to cook for 20 minutes per 450 g/1 lb plus 20 minutes, basting occasionally with the marinade.