Roast Leg of Welsh Lamb With Ginger, Honey, Cider and Rosemary

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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