Ingredients
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2 tablespoons flour
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1 teaspoon salt
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fresh ground black pepper
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1/4 teaspoon ground cinnamon
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2 -3 sprigs fresh rosemary, bruised leaves
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1 (4 1/2 lb) leg of lamb, about
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1 large onion, peeled and thickly sliced
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2 medium carrots, pared and thickly sliced
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2 tablespoons clear honey
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10 fluid ounces dry cider
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1 tablespoon cornstarch
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3 1/2 fluid ounces white wine vinegar
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2 tablespoons clear honey
Instructions
- Heat the oven to 350°F.
- Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
- Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
- Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
- Turn the joint halfway through to cook evenly.
- Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
- 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).
- Replace the meat, best side up.
- Spread with the honey, and add the cider to the pan.
- Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
- Lift the joint and vegetables on to a hot serving platter.
- Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
- Strain into a hot sauceboat.
- Serve the lamb with the hot cider gravy and honey mint sauce.