Chicken & Pear Salad
A great warm starter with seasonal pears and chicory.
Fragrant Leg of Lamb with Soy Glaze
Main Courses
Welsh lamb is rightly famous for its succulent, tender flesh and a roast joint makes the ideal choice when you have family or friends to feed. The aromatic mix of soy sauce, lemon juice and honey gives the lamb a deliciously crisp outer crust.
6 Servings
Ingredients
1.6kg leg of lamb
4 sprigs of fresh rosemary
Freshly ground black pepper
2 tbsp Kikkoman Less Salt Soy sauce
2 tbsp clear honey
1 tbsp lemon juice
Method
- Preheat the oven to 230C. Place a rack inside a roasting tin.
- Make small cuts all over the skin with a sharp knife, break two of the rosemary sprigs into small pieces and push into the cuts. Tuck the remaining rosemary under the joint and lift onto the rack.
- Season the lamb with pepper and place in the oven. Immediately lower the temperature to 180C and roast for 1 hour.
- Mix together the soy sauce, honey and lemon juice and spoon evenly over the lamb. Roast for a further 30 minutes or until the meat is cooked to your liking, basting occasionally with the pan juices.
- Serve with gravy made from the pan juices, plus roast, creamed or new potatoes and vegetables.
