Recipe by Oxmoor House January 1984


Recipe Summary test

12 servings


Ingredient Checklist


Instructions Checklist
  • Remove the fell (tissue-like covering) from lamb with a sharp knife. Make small slits on outside of lamb; set aside.

  • Combine flour, ginger, mustard, salt, and pepper; mix well. Rub surface of lamb with flour mixture, coating well. Set aside.

  • Combine chili sauce, olive oil, Worcestershire sauce, and vinegar, stirring until well blended; set aside.

  • Place lamb, fat side up, in a shallow roasting pan. Insert meat thermometer, if desired. Arrange onion slices and garlic around lamb. Baste with chili sauce mixture.

  • Bake, uncovered, at 400° for 25 minutes. Reduce heat to 350°, and continue baking until desired degree of doneness: about 1 hour and 15 minutes or 140° (rare); about 1 hour and 30 minutes or 160° (medium); about 2 hours or 170° (well done). Baste every 15 minutes with chili sauce mixture. During last hour of baking add boiling water to pan.

  • Transfer lamb to a warm serving platter, reserving pan drippings. Let lamb stand 10 minutes before slicing.

  • Skim fat from pan drippings; discard fat. Spoon pan drippings over lamb to serve.


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