Lamb with Lime and Ginger Glaze
| Yield: | 4 Servings |
| Categories: | Lamb |
| 900 | g | Half leg joint of lamb |
| 15 | g | Fresh root ginger; peeled, thinly slice |
| 450 | g | King Edward potatoes; cut into thin wedges |
| 3 | lg | Leeks; cut intothick chunks |
| 1 | Bulb fennel; cut into thick wedge | |
| Rock salt | ||
| Freshly ground black pepper | ||
| GLAZE | ||
| 50 | g | Fresh root ginger; peeled and grated |
| 50 | g | Unrefined soft brown sugar |
| Juice of 1 lime |
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