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Wendy's Honeyed Lamb


Ingredients:

Lamb Leg or Shoulder Roast Lamb about 1.5 - 2 kg

1 tsp ground ginger

300 ml cider or white wine or rose wine

2 tablespoons honey

2 tablespoons chopped fresh rosemary or 2 tsp dried rosemary

Salt and Ground Pepper

 

Method:

Place lamb in a roasting dish, rub salt pepper rosemary and ginger all over. Spoon honey over and pour cider/wine around the meat. 

180 deg C for 30 minutes then 170 deg C for the rest of the time, 20 minutes per 500g.

Baste occasionally and add more cider/wine as needed. Make gravy from the juices as usual and serve with potatoes and leeks or peas.


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