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Roast Leg of Lamb with Rosemary and Honey Parsmips, Bramble Glaze and Hedgerow Relish
4 / 5
Whole lamb leg joint
Gas mark 4-5, 180°C, 350°F
Between 4 and 6 people
Between 50 and 60 minutes
Cooking Time Detail:
Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done - 30 minutes per 50g/½kg (1lb) plus 30 minutes
1 Whole lamb leg joint
2 Sprigs fresh rosemary
4 Parsnips, peeled and quartered lengthways
Bramble jelly to glaze (any red or dark berry could be used)
2x15mlsp (2tbsp) Bramble jelly
1 Cooking apple, peeled, cored and sliced
1 Eating apple, cored and sliced
Pre-heat the oven.
Weigh the joint and calculate the cooking time. Line a roasting pan with 2 sheets of foil and place the lamb leg onto the foil and cook for the calculated time.
Add the parsnips to the roasting pan for the last 40 minutes of cooking time. Five minutes before the end of cooking drizzle with runny honey and continue cooking.
Remove the joint 10 minutes before end of cooking and brush all over with bramble jelly.
Meanwhile make up the Hedgerow Relish: In a pan place the bramble jelly, cooking and eating apple. Gently simmer with lid on until the apples are soft.
Allow the joint to rest for 10 minutes before carving and cut into thick slices.
Serve with honey parsnips, Hedgerow Relish and piles of seasonal veg.
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