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LAMB HONEY! - 90 minutes ~ Serves 4
1.5-1.8kg Spring Lamb
(leg or shoulder)
300ml Cider
225g Honey
2 tbsp Rosemary
1 tsp Ginger
Salt and Pepper
Pre-heat oven to 200'C
Line an ovenproof dish with foil and then rub the lamb with salt, pepper and ginger.
Place the lamb joint in the dish and sprinkle with rosemary.
Cover the lamb with honey and pour cider around it.
Cook for 25 minutes per pound and 20 minutes extra.
After 30 minutes reduce the temperature to 180°C.
Baste during cooking adding more cider if necessary.
Serve with roast potatoes and seasonal vegetables.
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1.5-1.8kg Spring Lamb
(leg or shoulder)
300ml Cider
225g Honey
2 tbsp Rosemary
1 tsp Ginger
Salt and Pepper
Pre-heat oven to 200'C
Line an ovenproof dish with foil and then rub the lamb with salt, pepper and ginger.
Place the lamb joint in the dish and sprinkle with rosemary.
Cover the lamb with honey and pour cider around it.
Cook for 25 minutes per pound and 20 minutes extra.
After 30 minutes reduce the temperature to 180°C.
Baste during cooking adding more cider if necessary.
Serve with roast potatoes and seasonal vegetables.
Print
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