Ingredients
½ cup lemon juice
½ cup packed brown sugar
2 tbsp Dijon mustard
¼ cup GF soy sauce
¼ cup rice bran oil
2 cloves garlic, minced
10 g root ginger, minced
1 tsp SIDS CRAZY SALT
1 leg of lamb
Directions
In a bowl, mix Dijon mustard, SIDS CRAZY SALT and all the ingredients together. Place lamb in a shallow container then pour the marinade over the lamb. Cover then refrigerate overnight.
Preheat oven to 220°C.
Drain marinade off and in a small pot, simmer until slightly thickened, stirring. Place lamb in a roasting dish and cook for 20 minutes. Reduce heat to 180°C, basting every 20 minutes with the warm marinade. Allow a total roasting time of about 20 minutes per 500 g plus 20 minutes.
Serve by slicing across the bone and drizzle with the marinade.
