Bake lamb leg in a rich sauce

This is half of a lamb leg, good for 2 meals for 2, first one baked and second one stir-frid, both easy to make and delicious.

 

Bake lamb leg in a rich sauce

Bake lamb leg in a rich sauce

 

 

1. Make a thick sauce with miso, mustard, blended wild garlic in oil (or herbs), seaweed flakes, rice wine, salt, brown sugar and pepper.

2. Sear lamb leg until golden all sides, place on a large sheet of baking paper, spread sauce all over, wrap into a tight parcel. Place in a baking dish, bake at 200˚C for 30 minutes, rest with oven door ajar for another 15 minutes.

3. Open parcel, let sauce run into dish, carve slices of meat and serve with sauce.

 

 

For the stir-fry second round:

 

stir-fried lamb leg with cumin

 

1. Toast cumin seed until fragrant, add oil and celery, cut into strips, stir-fry to soften.

2. Add remaining lamb leg meat, cut into strips, warm up with cumin and celery, add tomato sauce and left behind sauce from the baking dish.