Lamb In Honey And Cider
|Lamb leg/Shoulder of lamb||1|
|Thin honey||3 Tablespoon|
|Dry cider||1⁄2 Pint (300 Milliliter, Dry / Sweet, Depending Upon Personal Taste)|
|For the sauce|
|Dripping||2 Tablespoon (From The Roasting Tin)|
|Flour||1 Ounce (25 Grams)|
|Lamb stock||1⁄2 Pint (300 Milliliter)|
|Freshly ground black pepper||To Taste|
Roast the Iamb as the timing.
Bring the meat out of the oven 30 minutes before the end of the cooking time, if using the higher temperature, A, or 40 minutes if using the lower temperature, B.
Make slits in the lamb flesh.
Pour away any fat from the roasting tin, saving 2 tablespoons to make the sauce.
Press mint into the cuts.
Carefully spread the honey over the hot meat; and pour the cider over the meat and into the tin.
Return to the oven and complete the cooking.
Lift the lamb on to a heated dish, cover with foil and strain the liquid from the tin.
To make the sauce, pour the dripping into a saucepan, stir in the flour, blend in the stock and liquid from the roasting tin.
Stir as the sauce boils and thickens.
Season to taste.