Oen Cymreig Melog
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
leg of lamb
|
|
| 2 | tablespoons |
rosemary leaves
|
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | cup |
honey
|
|
| 1 ½ | cups |
apple cider
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
leg of lamb
|
|
| 3E+1 | ml |
rosemary leaves
|
|
| 1E+1 | ml |
ginger
ground |
|
| 237 | ml |
honey
|
|
| 355 | ml |
apple cider
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 450℉ (230℃).
Grease a raosting pan. Sprinkle the lamb with salt, pepper, ginger and rosemary.
Place it in the roasting pan.
Spoon ⅔ cup of honey over the top. Pour 1 cup of cider around the lamb in the pan.
Mix the remaining honey and cider in a small bowl. Use it to baste the meat frequently.
Place the roasting pan in the oven and reduce the heat to 400℉ (200℃).
Cook the meat to taste, using an oven thermometer. Rare meat will register 140 degrees, and take about 12 minutes for each pound.
Well-done meat will register 175 degrees and take about 18 minutes for each pound.
When meat is cooked as you like it, transfer it to a serving platter.
Pour the pan juices into a small pitcher and serve with the meat as a gravy.
