Welsh recipes for main course dishes cannot ignore Welsh lamb. The naturally good flavor of Welsh lamb with the addition of spice, herbs and a little sweetness. The honey, cider and rosemary are local Welsh flavors, while ginger has been enjoyed in Wales since it was brought back by the Crusaders.
- 2 inch/5 cm. piece of fresh ginger (peeled)
- 3 lb. 3 oz./ 1.5 kg. leg of lamb (Welsh)
- 4 to 5 small sprigs of fresh rosemary
- 1 oz./25 g. butter (melted)
- 9 fl oz./50 ml. dry cider
- Salt and black pepper to taste
- Heat the oven 375°F/190°C/gas mark 5
- Cut the ginger into slivers. Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary. Mix the butter and honey together and spread this over the lamb.
- Put in a roasting tin, pour in half of the cider and cover loosely with foil. Roast in the oven allowing 25 minutes per pound.
- When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
- Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan. Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
- A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.
Recipe courtesy of Gilli Davies, Celtic Cuisine