Roasted Lamb

INGREDIENTS

Boneless leg of lamb  1 kg

Cumin 5 gr

Fresh oregano, washed and chopped 10 gr

Salt      To taste

Pepper To taste

Brown veal stock 120 ml

Dates, chopped 20 gr

Garlic, peeled and minced 3 cloves

 METHOD OF PREPARATION

1.         Mise en place

2.         Butterfly the lamb leg.

3.         Combine the garlic, cumin, oregano, pepper and salt and rub over leg.  Allow to marinate for 1 hour.

4.         Roast or grill lamb leg at high heat (230C) for 15 minutes, lower oven temperature to 175C and roast until medium rare.

5.         Remove lamb from pan and deglaze with veal stock.  Add dates and simmer.

6.         Thicken sauce with cornstarch and water.  Serve with lamb.