Serves: 6 - 8
1 x 400 g tin litchis, drained and syrup reserved
1 – 1½ kg leg of lamb
4 – 6 cloves garlic, cut into slivers or crushed
2 cm piece of fresh root ginger, peeled and cut into slivers
Salt and coarsely ground black pepper
Twigs of fresh rosemary
250 ml Clover Krush Litchi Juice
50 ml brown balsamic vinegar
50 ml sunflower or olive oil or ½ of each
375 ml water
30 ml cornflour
Seasoning to taste
Reserve all but three of the litchis to serve and garnish.
Cut the three litchis into slivers.
Cut about 12 small pockets into the meat and fill each of the pockets with either garlic, ginger or litchi.
Sprinkle with salt and pepper and place into an oven roasting pot with the rosemary sprigs.
Add the ingredients for the basting sauce and roast covered at 180°C for about 1 hour / kilogram or until done to taste.
Spoon over the sauce from time to time and add a little water if necessary to prevent scorching in the base of the pot.
Allow the meat to rest for about 10 minutes before carving.
Mix the water and cornflour and stir into the pot.
Cook and stir until smooth and thickened and adjust seasoning.
Add the reserved litchis and toss in the gravy.
Place the meat onto a serving platter and garnish with the litchis and fresh twigs of rosemary.