Roast Leg Of Welsh Lamb With Ginger, Honey, Cider And Rosemary
- 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
- Heat the oven 375u0b0F/190u0b0C.
- 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.
fresh gingerroot, lamb, rosemary, butter, cider, salt
Taken from www.food.com/recipe/roast-leg-of-welsh-lamb-with-ginger-honey-cider-and-rosemary-422837 (may not work)