Honeyed Welsh Lamb

This was the nicest lamb recipe I have ever cooked. The honey-cider gravy was delicious!

Ingredients
Leg of lamb (4lbs served 6)
4 tablespoons runny honey
1/2 pint dry cider (hard cider)
1 tsp ginger
Salt and pepper
2 sprigs rosemary

Method
Rub lamb with seasonings (ginger, salt, pepper)
Place in baking dish and spoon honey over the top
Pour cider around lamb
Place rosemary on top
Bake at 425deg / Mark 7 for 30 minutes
Cover lamb with foil and turn heat down to 400deg / Mark 6 and cook for a further 20 minutes per pound (we like our lamb well done and I rounded it up to 2 hours total cooking time for our 4lb part-boned leg - this was perfect)
Remove foil for last 15 minutes to crisp up
Skim off any fat from the gravy and serve.

Stwns

Ingredients
6 medium potatoes, peeled and cut into chunks
1 large swede (rutabaga), peeled and cut into chunks
1-2oz butter
Buttermilk

Method
Boil swede and potatoes separately for around 30 minutes until soft.
Mash together.
Add butter and enough buttermilk to give a creamy consistency.
Add salt to taste.

Serves 6.

We ate this with the honeyed Welsh lamb and roasted leeks. The original recipe used turnips, but suggested swede as an alternative.