Lamb In Cider With Potatoes And Apples

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 30 g unsalted butter
• 2 onions, sliced
• 1 tablespoon sunflower oil
• 1 (1 3/4 kg) middle leg lamb roast
• 1 1/2 liters dry cider
• 2 sprigs thyme
• 800 g medium new potatoes, peeled and halved lengthwise
• 125 ml double cream
• coarse sea salt
• fresh ground black pepper
• 60 g unsalted butter
• 5 tart apples (such as braeburn or cox's, peeled, cored and sliced)

Recipe

• 1 melt the butter in a large casserole. add the onions and cook gently until softened, but not browned, about 5 minutes. remove the onions. add the oil, raise the heat, add the lamb and cook until browned all over. remove and season well.
• 2 add some of the cider. heat and scrape the bottom of the pan. return the meat, onions, remaining cider and thyme. season lightly with salt and pepper and bring to a boil. boil for 1 minute, skimming off any foam that rises to the surface.
• 3 cover and cook in a preheated oven (300*f/150*c) for 4 hours. turn the lamb regularly, and taste and adjust the seasoning halfway through cooking.
• 4 one hour before the end of the cooking time add the potateos and continue to cook.
• 5 remove from the oven, transfer the lamb and potatoes to a plate, cover with foil to keep warm and set aside.
• 6 cook the juices over high heat to reduce slightly, 10 to 15 minutes. taste.
• 7 meanwhile, melt butter in a large frying pan and add the apples. cook over high heat until browned and tender, 5 to 10 minutes.
• 8 stir the cream into the sauce. slice the lamb and arrange on plates with the potatoes and apples. serve immediately with the sauce.