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 A Welsh Way With Lamb
Although Welsh lamb is delicious served plain, adding
sweet and spicy ingredients makes it a truly flavoursome dish. Serves 6.
INGREDIENTS: Leg/shoulder of lamb - 1.4 kg (3 lb) approx., Ground ginger - 1 tsp, Clear honey - 3-4 tbsp, Fresh rosemary sprigs - several, Dry cider - 300 ml.
COOKING: 1. Pre-heat oven to 220C / 425F / Gas 7.
2. Weigh the lamb joint, then put it in a roasting tin
and sprinkle with the ginger. Pour over the honey,
put the rosemary on top and pour round the cider.
3. Roast for 30 minutes, then reduce the temperature to
200C / 400F / Gas 6 and continue to roast until
lamb is tender allowing 20 minutes per 450 g (1 lb).
Baste several times during the cooking. If the top
looks if it is getting too dark, protect it with
foil. If necessary, add a little more cider.
4. The cider and honey form the gravy and nothing more
is needed. Skim off the excess fat.
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