Welsh Honeyed Lamb Recipes

WELSH LAMB CHOPS WITH LEEKS AND HONEY

Steps:

• 1. In a shallow non-metallic baking dish, mix 1tablespoon olive oil, lemon juice, salt and pepper (to taste) and 1 tablespoon of the mint. Add the lamb and turn until well coated with the mint mixture. Cover and let stand 30 minutes (or if longer, refrigerate).
• 2. Heat a frying pan and add remaining oil and the lamb. Cook over medium-high heat for 6-8 minutes each side. Remove to platter and keep warm.
• 3. Drain off all but 1 tablespoon of fat from pan. Add the leeks and garlic. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until leeks are soft.
• 4. Stir in remaining mint with cream and honey and heat gently until bubbling. Season to taste with salt and pepper. Serve sauce with chops.

HONEYED WELSH LAMB

Steps:

• Set oven to 400F or Mark6. Place the leg of lamb on kitchen foil in a roasting tin. Brush with 4 tablespoons of warm honey and season with salt and pepper. Place the sprig of rosemary on top of the joint. Draw uo the foil to form a tent and roast for 15 minutes. Lower the heat to 350F or Mark4 and continue roasting for 15 minutes. Lower the heat to 350F or Mark4 and continue roasting for 1 1/2 hours until the juice just runs pink or longer if preferred well done. Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time. Remove the lamb from the oven and keep warm. Pour off the fat from the pan and make the gravy from the meat residue, adding half a pint of cider and 2 tablespoons of honey. Reduce to two thirds by boiling.