Honey Glazed Lamb Recipe |
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You will need..... 1 small leg or shoulder of lamb sprig of rosemary or bay leaf pinch ground cinnamon
Preparation Time seasoned flour
10 minutes
1 carrot, peeled and sliced
1
onion, peeled and chopped
Cooking Time 1
stick celery, washed and chopped
1 hour 40 minutes 1 tablespoon thick honey
4
fresh pears
Oven setting 2oz.
glace cherries
350F; Gas Mark 4
few sprigs watercress
Rub the meat
al over with a mixture of cinnamon and seasoned flour. Place the
prepared vegetables in the bottom of a roasting tin, with the rosemary
or bay leaf. Place the meat on top. Bake in a moderate oven allowing 25
minutes per pound plus 25 minutes over. After one hour turn the joint
and baste well. Half an hour
before serving, lift out the meat and drain all fat from roasting tin.
Replace meat, best side up, and spread with honey, add peeled and cored
pear halves. Return to the oven and continue cooking, basting meat and
pears once or twice. Serve meat
surrounded with pears and watercress. Place 2 cherries in each pear
half.
Serves 4-6.
Quick Tip
To
make gravy: pour off fat keeping back the meat juices. Add enough flour
to absorb fat. Stir well over a gentle heat. Add water gradually from
vegetables, boil and skim to remove grease. Season to taste and, if
pale, add a little gravy browning using a skewer. |
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