Honeyed Welsh Lamb
Type: Main Dishes
This recipe shows off delicious late summer Welsh lamb and honey--and is really a tribute to locally produced food.
Prep Time: 10M
Cooking Time: 2H-2H15M
Serves: serves 6-8
Dairy, egg, gluten, & nut free
- 1 tbsp flavorless nut-free oil
- 4 tbsp clear honey
- 4 tsp finely chopped fresh rosemary
- 1 tsp grated fresh ginger
- 4-4 1/2 lb leg of lamb, preferably Welsh!
- 4 tbsp dry cider
- Preheat the oven to 375° F.
- In a small bowl, mix together the oil, honey, rosemary, and ginger to form a thick paste.
- Using a skewer, stab holes in several places on the surface of the lamb. Rub the honey mixture over the meat.
- Cut a piece of extra-wide aluminum foil-big enough to wrap the leg of lamb loosely. Place the foil in a large roasting pan and place the leg of lamb on top. Pour the cider around the base of the lamb. Loosely fold the foil around the lamb and secure the edges.
- Roast for 2-21/2 hours, basting twice with the juices during the cooking. This timing will give you medium-rare lamb.
- Remove the roasting pan from the oven, put the lamb onto a plate and let relax in a warm place for 20 minutes. Keep the meat juices in the pan and discard the foil.
- To make the gravy, place the roasting pan on a moderately hot stove, add the stock to the meat juices, and simmer until thickened. If a thicker gravy is preferred, spoon a little of the hot stock into a cup and then stir in 1/2 teaspoon of cornstarch until smooth. Return the mixture to the roasting pan and stir until thickened. Season with salt and pepper to taste. Keep warm until ready to serve.
- You need plenty of foil to prevent the honey glaze from dripping into the roasting pan, where it's likely to burn and impart a bitter taste to the gravy.
- Watch out for bouillon cubes, since they may contain traces of dairy or gluten.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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