Balsamic Glazed Roast Lamb

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

  • 2.5 kg lamb leg
  • 5 cloves of garlic, halved
  • 2 sprigs of rosemary
  • 4 tbs honey
  • 3 tbs mint jelly
  • 2 tbs dijon mustard
  • 150 ml balsamic vinegar
  • 50 ml water
  • 1 tsp salt and pepper

How to make it:

Cut into the lamb with a knife and insert garlic and rosemary.

For the glaze, combine all other ingredients except for the water.

Place the lamb in a lined baking tray and pour over glaze.  Add the water to the bottom of the tray.

Connect the meat probe to the oven socket and insert sensor into the centre of the lamb, avoiding the bone.

Connecting the meat probe allows you to select the cooking function and the type of cooking result you desire – well done, medium, medium rare.  See page 10 of the manual. 

Select traditional cooking, upper and lower elements, and set temperature to 200 degrees.

Select the desired core temperature of the lamb by pressing the clock followed by the +/- key. Medium is 71 degrees.

Press GO to start.

Once the desired core temperature is reached, the oven will automatically turn off.

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