Leg of English Lamb in Honey and Cider
Ingredients
Whole leg of English lamb
A few sprigs of rosemary
Around ½ oz each of cinnamon and allspice
Honey to coat
Around 1 litre of dry cider
Butter for frying
Lamb stock
Intro and Method
The combination of honey, cider and rosemary is unusual but works very well with Autumn lamb, producing a combination of sweet and sour flavours.
Slash the leg all over and insert sprigs of fresh rosemary. Brown in butter and lightly coat with the cinnamon, allspice and honey.
Cook in the cider in a moderate oven (200°C, gas mark 6) until cooked to taste. Remove from dish and keep warm. Skim fat from the pan juices and strain. Add some good lamb stock, reheat, reduce by a third and then thicken very slightly.
Recipe supplied by The Royal Agricultural Benevolent Institution, contribution courtesy of Don Irwin http://www.rabites.org.uk/intro.html
