Instructions: Oven to 180 C/350F/Mark 4. Cut small slits into lamb, insert slices of ginger. Place in an ovenproof roasting dish and cook, uncovered, in centre of oven for 30 minutes (the chef recommends starting with a high temperature which you turn down to the recommended temperature when putting in the lamb. Remove lamb, place vegetables in the roasting dish, season, return(with lamb!) to centre of oven for a further 35 minutes Meanwhile place glaze ingredients in a saucepan, bring to boil, simmer 1-2 minutes until thick and sticky. Remove lamb and vegetables from oven, spread glaze over joint, once lamb is coated give the veg a good stir to make sure they have a good coating of the lamb juices. Return to centre of oven for 30 minutes.

Allow to stand at least 15 minutes before serving. Delicious!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.