|
|
|
|
Oen Cymreig a Mel -- Honeyed Welsh Lamb A very Welsh Sunday dinner, after church, served with roasted potatoes and green vegetables.
Set oven to 400°. Place the leg of lamb in a foil-lined roasting pan. (Foil should be long enough to form a tent over the lamb.) Brush lamb with 4 Tbls. of warm honey and season with salt and pepper. Place the rosemary on top of the lamb. Draw up the foil to form a tent and roast for 15 minutes. Lower the heat to 350° and continue roasting for 1½ hours until the juice runs pink, or longer if preferred for well done. Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time. Pour off the fat from the lamb and make the gravy from the meat residue, adding ½ pint of cider and two Tbls. of honey. Reduce to two thirds volume by boiling. January-May 2007 issue of Dragon Tales | |||||||
|
|
Contact us