Leg of Welsh Lamb with Honey, Cider and Rosemary
recipe
Leg of Welsh Lamb with Honey, Cider and Rosemary
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Mead is traditionally used in this recipe, but it is very difficult to obtain - cider is a good substitute and tastes just as nice.
Ingredients
1 knuckle or fillet end of lamb, weighing about 1.5kg
- 25g butter, melted
- 2 tbsp clear honey
- 1 tbsp fresh rosemary, finely chopped
- 250ml dry cider
- arrowroot to thicken
- salt and freshly ground black pepper
- mixed mash made from carrots, parsnips, turnips and potatoes, to serve
Serves:
6
Preparation:
25
Cook Time:
140
Total Time:
165min
Directions
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- Preheat the oven to //gas mark Place the lamb in a roasting tin. Mix the butter, honey and rosemary together and spread all over the lamb. Pour three-quarters of the cider into the tin and loosely cover the lamb with a large sheet of foil.
- Cook the lamb towards the centre of the oven, allowing minutes per kilo, plus minutes. Remove the foil three-quarters of the way through and continue roasting the lamb, basting frequently with juices from the tin.
- Lift the joint out of the tin and keep warm. Strain the juices from the tin, removing any excess fat, then pour the remaining cider into the tin to &#deglaze&# it, stirring as you do so.
- Bring the cider to the boil in the tin, then return the cooking juices. If you like, thicken it with a little arrowroot, allowing tsp arrowroot for each l liquid. Mix the arrowroot with a little cold water and stir in carefully, then simmer for minutes to create a smooth sauce. Season to taste.
- Carve the lamb and serve with the sauce and a mixed mash of carrots, parsnips, turnips and potatoes.
Source: Tesco
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