WELSH HONEYED LAMB
In Wales, this dish is called Oen Cymreig Melog. Lamb is a traditional choice for special occasions or large gatherings in the springtime, such as Easter. But summer is perhaps the best time to get the full benefit of spring lamb. Spring lambs and Welsh salt marsh lambs are generally preferred as they're quite tender and...
Provided by Vickie Parks
Categories Roasts
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425°F. Line an oven-proof baking dish with foil.
- 2. Mix together the salt, pepper and ginger, and rub it all over the lamb. Place the lamb in the baking dish, and sprinkle rosemary and thyme over the lamb. Pour the honey on top of the lamb, then pour the cider around the lamb (but don't pour cider directly on top of lamb).
- 3. Place baking dish in preheated oven and let roast for 30 minutes. Baste with pan juices every 15 to 20 minutes, adding more cider if needed.
- 4. After the initial 30 minutes roasting time, reduce oven temperature to 400°F and continue roasting (and basting every 15 to 20 minutes) for 70 to 90 minutes longer. (Total roasting time should be about 20 to 25 minutes per pound, plus 20 minutes more.)
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