Leg of lamb with honey

Thai rice

• 1 LEG OF LAMB
• 2 CLOVES OF GARLIC
• 1 TEASPOON GARAM MASALA
• 200 GRAM HONEY
• 1/2 DECILITER SOY SAUCE
• 2 TABLESPOONS PRESERVED GINGER

• 500 GRAM CHICKEN FILLET
• 100 GRAM GRATED COCONUT
• 2 ONIONS
• 2 CLOVES GARLIC
• 2 CHILI PEPPERS
• 1 TABLE SPOON LEMON GRASS
• 2 SWEET PEPPERS
• 200 GRAM LONG GRAIN RICE
• 1 TABLESPOON CURRY

Rub some oil into the lamb. Put it in the oven at 200 degrees for 30 minutes. Chop the garlic and the ginger, put them together with all the other ingredients and poor over the lamb. Put the lamb back in the oven at 180 degrees. Poor some of the sauce back over the lamb every 15 minutes. Bake the lamb 1 hour per kilogram.

Boil the rice. Cut the chicken, chop the onions, the chili peppers, the sweet peppers, the garlic, the lemon grass and the onions. Fry the onions, the garlic and the chili peppers for 5 minutes. Add the chicken and lemon grass and fry 5 minutes more; add the sweet peppers and fry 5 minutes more. Now add coconut and curry and 1 dl of water, put a lid on and simmer for 10 minutes. Put the rice on plates and the sauce on top.

Leg of lamb is the perfect dish to cook if you have a large group of people for dinner. You can prepare it before and leave it in the oven, just turn the oven to 180 degrees again 20 minutes before you want to eat it. The outside will be delicious because of the sauce you poured over, the rest of the sauce can be served with (mashed) potatoes.