A Royal Wedding Roast

• 1 Leg of organic Lamb (about 2kg/4.4 Lbs)
• Fat trimmed, skin scored
• Olive oil, to drizzle
• 3-4 garlic cloves, skins on and halved.
• A few sprigs of Thyme.
• Juice from half a lemon
• 4 Honeycrisp apples
• 500mL/17 Fl.oz's Crispin unfiltered Honey Crisp Cider (with apple wine sediment fully & evenly dispersed through the cider - tip & swirl).
• Runny Organic Honey, to drizzle.
• 300mL/10Fl.Oz's lamb or chicken stock.

1. Preheat oven to 220C/430F
2. Weigh Lamb and calculate final cooking at 12 minutes per 450g/1Lb for Medium-Rare, and 15 minutes for Medium.
3. Score the fat in a criss-cross pattern, drizzle with olive oil, then rub all over with salt & pepper.
4. Place in a deep roasting pan and scatter the garlic and thyme over and around.
5. Pour over the lemon juice and drizzle again with olive oil.
6. Sprinkle with a little more seasoning.
7. Roast for 20 minutes.
8. Slice the Honeycrisp apples in to quarters and cut off the cores.
9. Remove the lamb from the oven and reduce the heat to 180C/360F.
10. Scatter the Honeycrisp apples around the pan and baste the lamb with Crispin Honey Crisp cider.
11. Turn the meat over and drizzle with 2 tablespoons of honey.
12. Return lamb to oven for 30 minutes.
13. Turn the lamb over and baste with pan juices, then drizzle over another tablespoon of honey.
14. Continue to roast for the calculated time.
15. Check juices - skewer thickest portion of lab - the redder the juices, the rarer the meat.
16. Remove lamb from oven.
17. Place on a carving board and cover with foil.
18. Prepare gravy
19. Apples and garlic should be very soft in the roasting pan.
20. Press with a fork, then tip the entire contents of the pan through a fine sieve in to a saucepan.
21. Push down with the back of a wooden spoon to extract all the juices and flavor of the apples and garlic.
22. Discard the pulp.
23. Place the saucepan over a medium heat and add the stock.
24. Bring to boil and wait until sauce has thickened to a desired gravy consistency.
25. Taste & Adjust seasoning. Pour in to a warm gravy-serving jug.
26. Carve the lamb in to thin slices.
27. Gravy to taste.
28. Crisp roast potatoes, tender green peas and broccoli to accompany the lamb.
29. Add friends and family to taste.

uolive oil, thyme, lemon, honey crisp, honey, chicken

Taken from www.epicurious.com/recipes/member/views/a-royal-wedding-roast-50132611 (may not work)