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Recipe for :

Leg of Lamb with Peach Glaze

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 (4 or 5 lb) leg of lamb, boned, rolled & tied
1 clove garlic, cut into slivers
2 tablespoons vegetable oil

1 medium peaches, extra ripe, peeled
1/2 cup cooking sherry
1/2 cup brown sugar
4 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon allspice
2 tablespoons water


  • Trim excess fat.
  • Cut small slits in surface of the lamb; insert garlic slivers.
  • Rub lamb with vegetable oil.
  • Place leg on a roasting rack in roasting pan.
  • Preheat oven to 450°.
  • Roast leg for 15 minutes; reduce temperature to 325° and continue roasting until meat thermometer reaches 150° in the thickest portion of the leg.
  • Brush roast with glaze for last 20 minutes of cooking, or when the meat thermometer reaches approximately 135°.
  • Let roast stand for 20 minutes before carving.


  • In a small bowl, crush peach with a potato masher until mushy.
  • In 2-quart saucepan; add peach, sherry, brown sugar, butter, cornstarch, allspice and water.
  • Stir until cornstarch dissolves; stir over medium heat until slightly thickened and smooth.

Serves 4

Martin James