Leg of lamb with thyme and ginger Recipe

Name: Leg of lamb with thyme and ginger
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Ingredients: 1 fresh semi-boneless leg of lamb; 4 garlic cloves, thinly sliced; 150 mL (? cup) maple syrup; 60 mL (¼ cup) water; 30 mL (2 tbsp.) brown sugar; 45 mL (3 tbsp.) grated fresh ginger; 4 or 5 fresh thyme sprigs, leaves only; To taste, freshly ground pepper

Ingredients

1 fresh semi-boneless leg of lamb
4 garlic cloves, thinly sliced
150 mL (? cup) maple syrup
60 mL (¼ cup) water
30 mL (2 tbsp.) brown sugar
45 mL (3 tbsp.) grated fresh ginger
4 or 5 fresh thyme sprigs, leaves only
To taste, freshly ground pepper

	PREP TIME 15m	COOK TIME 3h	TOTAL TIME 3h15m
YIELD 4 servings

Instructions

Preheat oven to 200°C (400°F).
Make incisions in the leg of lamb and insert garlic slices.
Set aside.
In a bowl, combine maple syrup, water, brown sugar, ginger, thyme, and pepper.
Place leg of lamb in an ovenproof dish and pour maple mixture over top.
Roast lamb uncovered for 30 minutes.
Reduce oven temperature to 160°C (325°F), cover, and continue roasting for 2 to 2½ hours, or until a meat thermometer reads 60°C (140°).
Baste lamb frequently with pan juices during cooking.
Remove lamb from oven and cover with aluminum foil.
Allow to sit for 10 minutes before carving.
Serve leg of lamb with an assortment of glazed root vegetables.