Welsh Honeyed Lamb Recipes

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.

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.

WELSH LAMB CHOPS WITH LEEKS AND HONEY

Steps:

• 1. In a shallow non-metallic baking dish, mix 1tablespoon olive oil, lemon juice, salt and pepper (to taste) and 1 tablespoon of the mint. Add the lamb and turn until well coated with the mint mixture. Cover and let stand 30 minutes (or if longer, refrigerate).
• 2. Heat a frying pan and add remaining oil and the lamb. Cook over medium-high heat for 6-8 minutes each side. Remove to platter and keep warm.
• 3. Drain off all but 1 tablespoon of fat from pan. Add the leeks and garlic. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until leeks are soft.
• 4. Stir in remaining mint with cream and honey and heat gently until bubbling. Season to taste with salt and pepper. Serve sauce with chops.