Leg of Lamb Maria

The leg of lamb must be completely boned with both the top bone and the shank end removed.  Where it was boned from the shank end there will be a high cut. Place the meat on a board so that this is facing you and cut through to make one section of meat, which you open out.   With a knife, cut into the two thick pieces on either side of the top of the leg to make the meat more of an even thickness.  (It becomes one large, flat piece of meat about 3-4cm thick.) Season the meat with pepper.

Place in a moderately hot oven, directly on the shelf, fat side up, and put a tray on the shelf below to catch the drips.  Cook this at 190 degrees C. (375 degrees F./Gas 5) for 25 minutes.

While the lamb is cooking, mix the mustard, brown sugar, butter, red current jelly, lemon juice, cinnamon, salt and pepper and tomato sauce together and cook in a small saucepan for 3 or 4 minutes.

When the Iamb has cooked for 25 minutes, remove it from the oven. (Also remove the dish which was placed underneath for the dripping fat as, if left, it will smoke in the oven.) Place the Iamb in a baking tray, the meat side upwards, and spoon about half the sauce over the top.

Return the lamb to the oven and bake for 10 minutes. Remove and pour the remaining half of the sauce over the top.Continue cooking for 10 to 15 minutes or until the Iamb istender.  Altogether the lamb should only take 45 to 50 minutes and there will be a lovely saucearound the meat. Remove the meat to a platter. If you have time it is best to cover with foil and leave it to rest for about 5 to 10 minutes. Cut across in thin slices and serve a little of the sauce on top.

This recipe was given to us by Beerenberg customer Noel Daniel, who has been making this dish for 35 years and it is still his favourite!