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Spiced Leg of Lamb


3 lb leg or shoulder of lamb
1 tsp salt
1 tblsp sherry
2 cloves garlic, crushed
1 tsp pickling spices
1 oz fresh ginger, shredded
1/3 cup extra virgin Olive oil
1 Quart Chicken stock
1 tblsp cornstarch

Wipe the meat and rub salt into the skin. Put in a pan with cold water to cover, bring to a boil, remove the scum, cover and simmer for 20 minutes.

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.

Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over. Add the stock, pickling spices, and bring to the boil and simmer for 2 1/2 hours.

Mix the cornstarch to a smooth paste with a little cold water. Lift the lamb on to a hot dish; keep hot.

Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened. Pour over the lamb.

Place in a preheated 425 degree oven for 15 mins uncovered. Grate a little fresh black pepper over meat, and serve.




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