Ingredients: |
Ingredients: 40 g butter, at room temperature
2 sprigs of fresh rosemary, finely chopped
5 tbsp honey
2 onions, sliced into 1 cm rounds
2 kg leg of lamb
400 ml dry cider
2 tsp cornflour
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Directions: |
Directions:METHOD
1. Preheat the oven to 200ºC/180ºC fan. Mix together the butter, rosemary and honey and season with freshly ground black pepper.
2. Spread out the onions in a single layer in a roasting tin, large enough to hold the lamb. Add the lamb then brush with half the honey dressing. Pour in the cider, adding enough boiling water as necessary, to ensure a depth of 1 cm of liquid in the tin. Roast for 40 mins until golden.
3. Reduce the oven temperature to 180ºC/160ºC fan. Cover the lamb loosely with foil and cook for 2 hours, adding boiling water as necessary, to ensure a depth of 1 cm of liquid in the tin. Brush the remaining honey dressing over the lamb then cover loosely with foil and cook for a further 1 hour. Remove the lamb from the oven and place on a warmed plate. Re-cover with the foil and set aside to rest for 15 mins.
4. Meanwhile, strain the cooking juices through a sieve into a measuring jug. Press the onions to release their flavour, then cover the tin to keep them warm.
5. To make the gravy, mix the cornflour with 2 tsps of water. Skim off any visible fat from the juices, then add enough boiling water to make up to 400 ml. Pour into a small saucepan and stir in the cornflour mixture. Simmer on the hob for a few minutes, stirring, then serve with the lamb, thickly sliced and the onions. |
This recipe for Honeyed Welsh Lamb is from