Roast Leg of Welsh Lamb with Ginger, Honey, Cider and Rosemary
(Serves 6)
Produced in association with Celtic Cuisine by Gilli Davies
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Roast Lamb: with ginger, honey, cider and rosemary | What do I need?
5cm (1in) fresh root ginger
1.5kg (3lb 3oz) leg of Welsh lamb
Sprigs of fresh rosemary
5g (1oz) butter, melted
2 tbsp honey
50ml (9fl oz) dry cider
Salt and freshly ground black pepper
What do I do?
Peel the ginger and cut into slivers.
Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary. Mix the butter and honey together and spread this over the lamb.
Put in a roasting tin, pour in half of the cider and cover loosely with foil. Roast in a moderately hot oven (190°C, 375°F, gas mark 5) allowing 25 minutes per pound.
When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan. Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
Serve with a well seasoned mixed mash of carrot, parsnip, turnip and potatoes.
Aga method
2, 3 and 4 oven Aga: put the lamb in the half size roasting tin and cook in the roasting oven for 30 minutes, then transfer to the simmering oven for 3 hours. |
