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

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

ROAST LEG OF WELSH LAMB

Steps:

• Weigh joint and calculate cooking time. Line a roasting pan with 2 sheets of foil & place the lamb leg onto the foil. Mix together the gin & cranberry jelly and spoon this over the lamb. Scrunch the foil around the joint, but leave the top exposed.
• Baste occasionally during cooking.
• Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell.
• Roughly chop the removed onion. In a pan heat butter and lightly fry onion.
• Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together.
• Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden. Rest the joint for about 15 minutes.
• Serve with roasted potatoes, baked onions, seasonal vegetables and cranberry gin meat juices.

ROAST LEG OF WELSH LAMB WITH GINGER, HONEY, CIDER AND ROSEMARY

Steps:

• Heat the oven 375°F/190°C.
• 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.

SLOW ROAST SHOULDER OF LAMB WITH VEGETABLES AND CIDER GRAVY

Steps:

• Preheat the oven to 180C/350F. Place the lamb in a large baking tin and score the fatty bits of the lamb lightly with a sharp knife.
• Rub on one tablespoon of the olive oil, then sprinkle on half of the salt, pepper and rosemary (1/2 tsp of each). Cover the tin with foil (tent it over the lamb, so it's not actually touching the lamb) and place in the oven for 3 hours (this will give you well-done but juicy lamb. Cook for 2 hours 15 minutes if you like your lamb a little more rare).
• After 3 hours, remove the foil and baste the lamb.
• Arrange the potatoes in the tin around the lamb. Drizzle the remaining oil onto the potatoes and sprinkle on half of the remaining salt, pepper and rosemary (1/4 tsp of each).
• Place back in the oven to cook, uncovered for 15 minutes
• Open the oven and turn the potatoes. Add the carrots, shallots, butternut squash and sprouts. Turn them in the oil and meat juices to coat, then place back in the oven for a further 15 minutes.
• Open the oven and add the broccoli. Turn to coat in the oil and meat juices and sprinkle the remaining salt, pepper and rosemary (1/4 tsp of each) onto all of the vegetables. Place back in the oven for a final 15 minutes.
• Remove from the oven and place the lamb and vegetables on a warm serving plate, then cover with foil and leave to rest for 10 minutes whilst you make the gravy.
• Add the cider to the meat juices in the roasting pan (alternatively you can transfer the meat juices from the roasting pan to a saucepan - scrape it clean so you get all the flavouand boil for 5 minutes until reduced by half.
• Add the stock and bring back to the boil. Slowly pour in the cornflour and water mixture whilst stirring until the gravy has thickened. Give it a little taste and add a little salt and pepper if required.
• Remove the foil from the lamb and serve with the cider gravy.

CIDER & HONEY ROAST LAMB LEG

Steps:

• Preheat the oven to 220C/ Gas 7. Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium rare, 15 minutes per 450g for medium.
• Score the fat around the leg of the lamb in a criss-cross pattern, drizzle with a little olive oil, then rub all over with salt and pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more seasoning, then roast in the hot oven for 20 minutes.
• Slice the apples into quarters and cut off the cores. Remove the lamb from the oven and reduce the heat to 180C/ Gas 4. Scatter the apples around the pan and baste the lamb with cider. Turn the lamb over and drizzle with 2 tbsp of honey. Return to the oven for 30 minutes.
• Turn the lamb, baste the meat with the pan juices, then drizzle over another teaspoon of honey. Continue to roast for the calculated time. To check it, insert a skewer into the thickest part of the lamb, then press the meat lightly; the redder the juices, the rarer the meat. Lift the lamb onto a carving board and cover with foil. Rest in a warm place.
• At this point, the roasting apples and garlic should be very soft. Press with a fork, then tip the contents of the pan into a sieve over a saucepan. Push with the back of a ladle to extract all the juices and flavour. Discard the pulp. Place the saucepan over a medium heat and add the stock. Boil and bubble until the sauce has thickened. Taste and adjust the seasoning, then pour into a warm jug. Carve the lamb into thin slices and serve drizzled with the apples and cider gravy.