juice of 1 lemon 2 fat garlic cloves, crushed 1/2 Tbs. crushed fresh root ginger 4 Tbs. oil 2 Tbs. soy sauce 1 Tbs. dark brown sugar 2 Tbs. finely chopped coriander 1 joint of leg of lamb (fillet end) salt and ground black pepper 8oz/225g mixed wild and brown rice
Instructions
1) First make the marinade. Mix together lemon juice, garlic, ginger, oil, soy, sugar and coriander. Spoon over lamb and leave for at least an hour in the refrigerator. Season with salt and freshly ground black pepper.
2) Place joint on a trivet in a roasting tray. Roast at 375F, 190C for 20 minutes per pound plus 20 minutes, or until cooked to preference. Baste with any remaining marinade throughout cooking.
3) Serve with mixed wild and long grain brown rice. This is available ready mixed in packets. Wash rice in plenty of cold water and drain well. Place in a pan, then cover with cold salted water. Cover with a lid and bring to the boil. Turn down heat and simmer for 45 minutes or until tender. Test occasionally as this rice takes quite a long time to soften. Drain, then fluff up with a fork before serving. Place lamb and rice on a serving dish and pour over cooking juices from the roasting pan.
