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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This dish is from Wales and is included in response to a thread. You may wish to prepare the lamb and Onion Cake at the same time in the same oven. Also, roasted Brussel sprouts, leeks and onions would be another traditional choice in place of Onion Cakes. Ingredients:
5 1/2-6 lbs leg of lamb |
1 teaspoon ground ginger |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried rosemary, crushed |
1 cup apple cider or 1 cup apple juice |
2/3 cup honey |
1 tablespoon cornstarch |
6 medium potatoes, peeled and thinley sliced |
5 tablespoons butter |
2 medium onions, thinly sliced |
Directions:
1. Line a shallow roasting pan with foil.
2. Rub meat with mixture of ginger, salt and pepper.
3. Place fat side up in roasting pan.
4. Sprinkle with Rosemary.
5. Combine cider and honey, set aside.
6. Bake lamb, uncovered for 1 hour in a 325 degree oven.
7. Pour honey mix over meat.
8. Bake 1 1/2 hours more basting occasionally with pan juices.
9. Remove meat to platter.
10. Keep warm.
11. Remove and discard fat from pan drippings.
12. Measure 1 cup pan juices.
13. In sauce pan mix cornstarch with 1 tbl water, add the 1 cup of pan juices.
14. Cook and stir till thickened.
15. Cook and stir 2 minutes more.
16. Serve with Onion Cake.
17. Onion Cake: In a well greased 2 quart casserole, place 1/3 of the potatoes, sprinkle with salt and pepper.
18. Dot with 1 tbl butter.
19. Top with 1/2 the onions.
20. Dot with 1 tbl butter.
21. Repeat layers, ending with potatoes and the remaining butter.
22. Bake covered for 1 hour at 325 degrees.
23. Uncover and bake 30 minutes more.
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