Honey Glazed Roast Lamb with Honey Mint Sauce
Ingredients
2 tbsp plain flour
1 tsp Salt
Black Pepper
¼ level tsp ground Cinnamon
2 to 3 sprigs of fresh Rosemary, bruise leaves
1 whole Leg of Lamb (1.7 to 2kg)
1 large Onion, peeled and thickly sliced
2 medium Carrots, peeled and thickly sliced
2 tbsp Clear Honey
300ml Dry Cider
1 level tbsp Cornflour
Honey mint sauce
100ml White Wine Vinegar
2 tbsp Clear Honey
4 to 6 tbsp fresh Mint, finely chopped
Method
Combine flour, salt, pepper, cinnamon and rosemary, rub well into the lamb on all sides
Lay the onion and carrot at the bottom of the roasting tin, place the lamb on top
Roast at 180°C allowing 25 to 30 minutes per 450g, less for pinker meat
Turn the joint half way through to cook evenly
About 30 minutes before end of cooking time, lift out the meat and strain fat
Replace the meat, best side up
Spread with the honey and add the cider to the pan
Return to oven, increasing heat to 190°C and finish roasting, basting once or twice
Lift the joint and vegetables out onto serving platter
Blend the cornflour with 1 tbsp cold water
Add to the roasting tin and boil, stir a few minutes to make a gravy
Strain into a hot sauceboat
Serve the lamb with the hot cider gravy and honey mint sauce
Honey mint sauce
Warm the vinegar and honey until the honey has dissolved
Then stir in the mint and leave to cool