Roast Leg Of Welsh Lamb With Ginger, Honey, Cider And Rosemary

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oven 375°f/190°c.
• 2 cut the ginger into slivers.
• 3 using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary.
• 4 mix the butter and honey together and spread this over the lamb.
• 5 put in a roasting tin, pour in half of the cider and cover loosely with foil.
• 6 roast in the oven allowing 25 minutes per pound.
• 7 when three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
• 8 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.
• 9 boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
• 10 a well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.