Honey and Cider Glazed Roast Leg of Lamb
- 1 4-5-lb. leg of lamb, fat trimmed, skin scored
- olive oil, to drizzle
- 3-4 garlic cloves, skins on and halved
- 2-3 sprigs thyme
- juice from1/2 lemon
- 4 honey crisp apples
- 17 fl.oz. apple cider (i.e. Crispin Honey Crisp Cider)
- organic honey, to drizzle.
- 10 fl.oz. lamb or chicken stock.
Preheat oven to 430 degrees. Weigh lamb and calculate final cooking at 12 minutes per lb. for medium-rare, and 15 minutes per lb. for medium. Score the fat in a criss-cross pattern, drizzle with olive oil, then rub all over with salt and pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more seasoning. Roast for 20 minutes.
Slice the honey crisp apples into quarters and cut off the cores. Remove the lamb from the oven and reduce the heat to 360 degrees. Scatter the honey crisp apples around the pan and baste the lamb with the cider. Turn the meat over and drizzle with 2 Tbs. of honey. Return lamb to oven for 30 minutes. Turn the lamb over and baste with pan juices, then drizzle over another Tbs. of honey. Continue to roast for the calculated time. Check juices - skewer thickest portion of lamb - the redder the juices, the rarer the meat. Remove lamb from oven. Place on a carving board and cover with foil.
Prepare gravy. Apples and garlic should be very soft in the roasting pan. Press with a fork, then tip the entire contents of the pan through a fine sieve in to a saucepan. Push down with the back of a wooden spoon to extract all the juices and flavor of the apples and garlic. Discard the pulp. Place the saucepan over a medium heat and add the stock. Bring to boil and wait until sauce has thickened to a desired gravy consistency. Taste and adjust seasoning. Pour into a warm gravy serving jug. Carve the lamb into thin slices. Gravy to taste.