Saturday, 25 October 2008

Honeyed Welsh Lamb

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

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

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.


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

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.