LAMB: Roast leg of lamb has always been a kind of special Sunday dinner treat for my family. Hope you'll like this recipe.

GINGER-LEMON ROAST LAMB:




1 whole leg of lamb, bone in

2 tbsp. finely chopped fresh ginger

1 tbsp. grated lemon rind

3 cloves garlic, minced

1 tsp. dried thyme

¼ cup all purpose flour

1/3 cup fresh lemon juice

¾ cup dry white wine or water

1 tbsp. corn starch

salt and pepper



Trim excess fats from lamb and make ½-inch deep slits all over leg. Rub salt and pepper liberally over the roast.

Mix together ginger, lemon rind, garlic and flour in a bowl and add in lemon juice to make into a paste. Rub this paste over leg, making sure it goes into all the slits. Cover loosely with foil and refrigerate for at least 3 hours or overnight.

Preheat oven to 450 degrees F. Place lamb on rack in roasting pan and pour wine into pan. Roast for 15 minutes. Reduce temperature to 325 degrees and continue roasting, allowing for 25-30 minutes per pound of cooking time, including the 15 minutes at high temperature. Or roast until internal temperatures reaches 140 degrees F on meat thermometer for rare, and 150 for medium rare. Cook longer for well-done meat. Add water if roasting pan becomes dry.

Remove lamb and let rest for 10-15 minutes under tent of foil before carving.

Pour fat off roasting pan and add more wine or water if necessary. Bring to a boil over medium heat on the stove, scraping up any brown bits from pan. Mix cornstarch with 2 tbsp. cold water and stir into liquid. Cook a few minutes, stirring, until sauce is bubbly and thickened.