of Lamb with Peach Glaze
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.
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.
(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
small slits in surface of the lamb; insert garlic
lamb with vegetable oil.
leg on a roasting rack in roasting pan.
leg for 15 minutes; reduce temperature to 325°
and continue roasting until meat thermometer reaches
150° in the thickest portion of the leg.
roast with glaze for last 20 minutes of cooking, or
when the meat thermometer reaches approximately 135°.
roast stand for 20 minutes before carving.
a small bowl, crush peach with a potato masher until
2-quart saucepan; add peach, sherry, brown sugar,
butter, cornstarch, allspice and water.
until cornstarch dissolves; stir over medium heat
until slightly thickened and smooth.