Baking

Cider and honey roast lamb leg

CIDER AND HONEY Roast Lamb Leg
6
6H

Ingredients

Method

1.Preheat oven to 140°C (120°C fan forced).
2.Place lamb in large oiled baking dish. Using sharp knife, score skin at 2cm (¾-inch) intervals, rub surface with oil, then salt. Add pears, cider and stock to dish. Cover, roast 3 hours.
3.Remove dish from oven, add potatoes and drizzle lamb with honey. Roast, uncovered, further 2 hours.
4.Remove lamb from dish, cover to keep warm. Remove potatoes and pears from dish, set aside. Increase oven to 220°C (200°C fan forced).
5.Pour pan juices from baking dish into medium saucepan, reserve ¹/³ cup. Push pears through fine sieve into same pan, discard solids. Bring pear mixture to the boil, boil, uncovered, about 20 minutes or until reduced by half.
6.Meanwhile, return potatoes to baking dish with carrots and reserved pan juices, roast, uncovered, about 30 minutes or until vegetables are tender.
7.Boil, steam or microwave beans until tender, drain.
8.Serve sliced lamb with potatoes, carrots and beans, drizzle with sauce.

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