Honeyed Lamb with cider gravy

Christianne

"This is a family recipe I got from a friend of mine. It's a fairly easy recipe and has a simple but delicious taste."
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Ingredients

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Original recipe yields 6 servings



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Directions

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  1. Set oven to 400°F
  2. Warm up 6 tablespoon of honey in a bowl.
  3. Place the leg of lamb on kitchen foil in a roasting tin.
  4. Brush with 4 tablespoons of warm honey and season-to taste- with salt and pepper.
  5. Place the sprig of rosemary on top of the joint.
  6. Draw up the foil to form a tent and roast for 15 minutes.
  7. Lower the heat to 350°F and continue roasting for 1½ hours until the juice just runs pink. You may cook longer if it is preferred well-done.
  8. Open up the foil to crisp and brown the skin for the last 20 minutes of cooking.
  9. Remove the lamb from the oven and pour off the fat from the pan into a pot.
  10. Rewrap lamb in foil to keep warm.
  11. To make the gravy from the meat residue, add 1/2 pint of cider and 2 tablespoons of honey and bring to a boil. Reduce gravy to 1/2 volume by boiling.
  12. Pour gravy over lamb;serve
  13. *Tastes great with roasted red potatoes

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