Mmmmmm. Lamb. In day 3 of the week of British Food Extravaganza, we’re going to visit Wales for a delicious leg of lamb. In America, lamb tends to be a special occasion sort of protein. That’s probably because we’re more of a cattle country so lamb tends to be significantly more expensive than beef, pork or chicken. However, in Great Britain (and especially in Wales), there are fleecy flocks of lamb and sheep clambering all over the rocky hillsides, so lamb is seen on the table much more often. This is a fantastic recipe I acquired from a website called The Great British Kitchen. It is both easy and super delicious, so you should give it a try if you have a hankering for lamb one of these days.

 

ingredients

3 lbs leg of lamb
3 – 4 tbsp honey
1 tbsp ground ginger
fresh rosemary sprigs
1/2 pint cider (plus more for basting)*

* the recipe calls for dry cider, which I think refers to hard cider in US terminology. I went shopping for this recipe on a Sunday in Georgia, which means no alcohol purchases. I happened to have a bottle of a cider/calvados blend, so I used that in conjunction with a non-alcoholic cider. Seems to have worked out alright.

rosemary

Preheat the oven to 425 degrees F.

Place the lamb in a roasting pan and sprinkle the lamb with the ginger. Pat it in to make sure it doesn’t get washed off. Pour the honey on top, making sure to rub some honey over all the surfaces. Sprinkle the rosemary leaves over the lamb and then pour the cider over the whole thing.

 

roasted

Put in the oven and cook for 30 minutes. Reduce the temperature to 400 degrees F and roast for about 15 – 20 minutes per pound. My roast was just under 3 lbs and I roasted it for the initial 30 minutes at 425 and then for another 45 minutes at 400 and it was perfect and pink throughout.

If the roast is getting too dark, you can cover it with foil (I did for the last 20 minutes or so).

final 2

Take the roast out, cover with foil and let it rest for at least 15-20 minutes. Mine rested for almost an hour. It was perfectly pink throughout once sliced. Lamb shouldn’t be cooked to death, so pink is good.

 

Welsh Leg of Lamb
 
Recipe By:
Ingredients
  • 3 lbs leg of lamb
  • 3 - 4 tbsp honey
  • 1 tbsp ground ginger
  • fresh rosemary sprigs
  • ½ pint hard cider (plus more for basting)*
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place the lamb in a roasting pan and sprinkle the lamb with the ginger. Pat it in to make sure it doesn't get washed off. Pour the honey on top, making sure to rub some honey over all the surfaces. Sprinkle the rosemary leaves over the lamb and then pour the cider over the whole thing.
  3. Put in the oven and cook for 30 minutes. Reduce the temperature to 400 degrees F and roast for about 15 - 20 minutes per pound. My roast was just under 3 lbs and I roasted it for the initial 30 minutes at 425 and then for another 45 minutes at 400 and it was perfect and pink throughout.
  4. If the roast is getting too dark, you can cover it with foil.
  5. Take the roast out, cover with foil and let it rest for at least 15-20 minutes. Mine rested for almost an hour. It was perfectly pink throughout once sliced. Lamb shouldn't be cooked to death, so pink is good.