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Seasonal Recipe - May
Oen Cymreig Melog (Honeyed Welsh Lamb) or in my case
Oen Lloegr Melog (Honeyed English Lamb)
Although I am a fan of keeping meat simple I will sometimes push the boat out and add a few ingredients. This takes little time to prepare but just adds a twist to the flavour. Originally a Welsh dish, it tasted just as good with our locally produced lamb. Either leg or shoulder of lamb can be used, but my preference is shoulder.
Ingredients:
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3-4lb (1.35-1.8kg) shoulder of leg of spring lamb
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½ pint (300ml) cider
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1 teaspoon ground ginger
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2 tablespoons fresh rosemary, chopped
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Salt and pepper
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8oz (225g) honey (preferably local)
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Method:
- Preheat oven to 230°C/450°F/Gas Mark 8.
- Line an overproof dish with foil.
- Rub the lamb with salt, pepper and ginger.
- Place the lamb in the dish and sprinkle with the chopped rosemary.
- Cover the lamb with honey and pour the cider around it.
- Cook for 25 minutes per pound and 20 minutes extra.
- After 30 minutes of cooking, reduce the oven temperature to
- 200°C/400°F/Gas Mark 6.
- Baste the lamb during cooking adding more cider if necessary.
Serve with salad or new potatoes and fresh local vegetables.
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