Honey basted Welsh Lamb, cooked with cider and herbs is the perfect main course for Easter Sunday lunch. Serve with the first early garden potatoes and fresh mint sauce
Ingredients:
3-4 lb. spring lamb (leg or shoulder)
2 tablespoons rosemary
1 teaspoon ginger
8 oz honey
salt and pepper
1/2 pint cider
Cooking Instructions:
Line an ovenproof dish with foil
Prepare the joint by rubbing with salt, pepper and ginger
Place joint in the dish and sprinkle half the rosemary over it
Cover the top of the meat with honey and pour cider around it
Begin cooking at 430F, Mark 7 allowing 25 minutes per pound and 20 minutes extra
Reduce cooking temperature to 400F, Mark 6 after 30 minutes.
Baste during cooking adding more cider if necessary