Honey Glazed Roast Lamb With Honey Mint Sauce |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal. Ingredients:
2 tablespoons flour |
1 teaspoon salt |
fresh ground black pepper |
1/4 teaspoon ground cinnamon |
2 -3 sprigs fresh rosemary, bruised leaves |
1 (4 1/2 lb) leg of lamb, about |
1 large onion, peeled and thickly sliced |
2 medium carrots, pared and thickly sliced |
2 tablespoons clear honey |
10 fluid ounces dry cider |
1 tablespoon cornstarch |
3 1/2 fluid ounces white wine vinegar |
2 tablespoons clear honey |
4 -6 tablespoons fresh mint, finely chopped |
Directions:
1. Heat the oven to 350°F.
2. Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
3. Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
4. Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
5. Turn the joint halfway through to cook evenly.
6. Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
7. About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
8. Replace the meat, best side up.
9. Spread with the honey, and add the cider to the pan.
10. Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
11. Lift the joint and vegetables on to a hot serving platter.
12. Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
13. Strain into a hot sauceboat.
14. Serve the lamb with the hot cider gravy and honey mint sauce.
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