Roasted Butterflied Lamb Leg with Pineapple and Garlic Sauce

This is a lamb leg recipe that is easy, fast and delicious. 


Ingredients: 
- Lamb Leg (Butterflied) 
- 10 cloves of garlic (crushed)
- 1 can of pineapple (chopped)
- 3 tablespoons soya sauce
- salt, Italian herbs (amount as preferred)
- olive oil 
- 1 tablespoon of corn starch 
- 1 tablespoon of mayonnaise 
- 1 tablespoon of mustard 

Procedures:
1) Marinate butterflied lamb leg with crushed garlic, chopped pineapple and soya sauce for 24 hours, in the fridge. 
2) Let the lamb leg rest at room temperature. Place it on a baking tray without the marinate. Add salt, herbs and olive oil. 
3) Oven roast it at 180 degree Celsius for 20 mins (fat side up first). 
4) Meanwhile reduce the pineapple garlic into a sauce. 
5) Turn the lamb leg over, spread the sauce on the lamb leg. Roast for another 25 minutes. Let the lamb leg rest for 30 mins. 
6) Thicken the lamb leg baking juice with mayonnaise, mustard and corn starch. Serve the sauce with the lamb leg. 

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