Roast Lamb with Stem Ginger, Plums and Port | Recipe | Simply Beef & Lamb
Roast Lamb with Stem Ginger, Plums and Port
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Cooking tools:
- Roasting rack
- Roasting pan
- Fine-mesh sieve
- Baster
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Saucepan
- Spoon
- Measuring spoon
- Sauceboat
Ingredients
- 1 x 900g-1.3kg lean lamb leg joint
- 25-30g stem ginger, drained and finely chopped
- 2 sprigs fresh rosemary leaves, chopped
- 1 garlic clove, peeled and finely chopped
- 2 tablespoons olive oil
- 300ml Port
- 15 Victoria plums or similar, halved and stoned
- 2 tablespoons stem ginger syrup
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