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Spiced
whole lamb
Ingredients
3 lb
leg or shoulder of lamb
1 tsp salt
1 tbsp sherry
2 cloves garlic, crushed
1 oz fresh ginger, shredded or 1 tsp ground ginger
1/3 cup oil
1 litre stock
1 tbsp cornstarch
Instructions
1.
Wipe the meat and rub salt into the skin. Put in a pan with cold
water to cover, bring to the boil, remove the scum, cover and simmer
for 20
minutes.
2.
Drain off the liquid. Mix the soy sauce and the sherry with the
garlic and ginger and rub into the lamb, leave for 10 minutes.
3.
Heat the oil and fry the lamb for about 15 minutes, turning it to
brown all over. Add the stock, bring to the boil and simmer for
two and a half hours.
4.
Mix the cornstarch to a smooth paste with a little cold water. Lift
the lamb on to a hot dish; keep hot.
5.
Add cornstarch mixture to the liquid in
the pan and bring to the boil, stirring, until slightly thickened.
6.
Pour over the lamb.
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