Roast Leg of Welsh Lamb With Ginger, Honey, Cider and Rosemary
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 inches piece fresh gingerroot, peeled
- 3 lbs leg of lamb (Welsh if possible)
- 1 small sprigs fresh rosemary
- 1 ounce butter, melted
- 9 fluid ounces dry cider
- salt & freshly ground black pepper
directions
- Heat the oven 375°F/190°C.
- Cut the ginger 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 the oven 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.
- A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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