Wessex Lamb

A delicious method of preparing roast lamb, Wessex Lamb may be served with sauteed new potatoes and pearl {pickling) onions. A light Bordeaux wine would be an excellent accompaniment to this dish.

1 X 4 lb. leg of lamb

½ teaspoon salt

½ teaspoon black pepper

4 fl. oz. clear honey, warmed

1 garlic clove, thinly sliced

1 green apple, peeled, cored and sliced

2 teaspoons ground cinnamon

Preheat the oven to moderate 350°F (Gas Mark 4, 180 ;C).

Place the lamb on a rack in a roasting tin. Rub the lamb all over with the salt and pepper and, using a pastry brush, brush it with half the honey.

Using the point of a sharp knife, make slits all over the meat, and insert slices of garlic.

Place the apple slices over the lamb, covering the surface completely. Using the pastry brush, brush the apples with the remaining honey. Sprinkle over the cinnamon.

Place the tin in the oven and roast the lamb for If to 2 hours, basting frequently, or until the juices run out faintly rosy when the meat is pierced with the point of a sharp knife.

Remove the tin from the oven. Transfer the lamb to a warmed serving dish and serve at once.

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