Lamb with Yellow Sauce
ready in 1 hr 45 min.
- For the roast lamb
- 42 ounces
Lamb leg (boned)
- 4 cloves
- 4 tablespoons
- 2 cups
- 2 tablespoons
- 1 teaspoon
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Season the lamb inside and out with salt and ground black pepper. Rub the garlic into the lamb. Brown the meat all over in hot oil in a roasting tin then roast in the oven (middle shelf) for a further approx. 15 minutes.
Add the stock and braise for around 1 hour, basting the meat with the stock from time to time.
For the sauce, fry the onion and ginger in hot oil until translucent and sprinkle over the curry powder. Deglaze with white wine and allow to evaporate.
Dissolve the cornflour in 2-3 tbsp lemon juice and put to one side. Add the remaining lemon juice to the sauce with the stock and simmer gently for around 10 minutes. Then stir in the cornflour mixture, bring to the boil once and thicken until smooth and creamy. Season to taste with salt, ground black pepper, curry powder, a pinch of coriander and a pinch of cumin.
Around 10 minutes before the end of the meat cooking time, stir the honey together with 2-3 tbsp of meat cooking juices and season with salt, ground black pepper and curry powder. Brush over the joint of meat.
Remove the cooked joint from the oven and allow to rest briefly. Cut into slices and arrange on a warmed serving plate. Drizzle over the curry sauce.
Serve with a tomato and cucumber salad, halved lemons and a side of roast potatoes.