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Roast lamb with ginger and plums

This roast lamb with ginger and plums is a perfect roast during the winter festivities, particularly when you have friends around for dinner or Sunday lunch. It’s very easy to make, yet the result is really special and delicious. Serve it with a mash and leafy veggies or a salad.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 stem gingers drained and finely chopped
  • 2 sprigs fresh rosemary leaves chopped
  • 1 clove garlic minced
  • 2 Tbsp olive oil
  • 1-1.5 kg lamb joint
  • 10 ripe plums halved and stoned
  • 200 ml port
  • 1 Tbsp stem ginger syrup

Method
 

  1. Preheat the oven to 180°C.
  2. Drain and finely chop the stem gingers (keep the syrup).
  3. Mix together the ginger, rosemary, garlic and oil in a bowl.
  4. Make several slits over the surface of the lamb, then rub it with the rosemary and ginger mixture, pushing this into the slits. Season with salt and pepper, then put into a roasting dish.
  5. Roast for about 90-120 minutes, depending on how well-done you like lamb (and baste occasionally with the juices.)
  6. 30 minutes before the end of cooking add the plums and the port. 15 minutes before the end of cooking brush the lamb with the stem ginger syrup.
  7. Remove the lamb from the and rest for 15 minutes. Keep warm he plum and the jus in the oven. Carve the meat and serve with the plums and pour over the jus.