Honeyed Lamb with Cider Gravy The Best Recipes

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Honeyed Lamb with Cider Gravy

"This is a family recipe I were given from a chum of mine. It's a fairly easy recipe and has a simple but scrumptious taste. Tastes splendid with roasted pink potatoes."

Ingredients :

1 (five pound) leg of lamb
1/4 cup clover honey
salt and black pepper to taste
1 sprig clean rosemary
1 cup hard apple cider
2 tablespoons honey

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H

Preheat oven to four hundred ranges F (200 ranges C). Line a roasting pan with aluminum foil, letting enough foil cling from every side of the pan to create a foil tent that may not touch the beef.
Place leg of lamb into the foil-coated roasting pan. Warm up 1/four cup of honey in a small saucepan over low warmth, and brush the honey all around the lamb. Sprinkle with salt and black pepper to flavor, and location the rosemary sprig onto the lamb. Pull the ends of the aluminum foil collectively over the lamb, and pinch the ends collectively to make a foil tent.
Roast lamb in the preheated oven for 15 mins, then reduce heat to 350 levels F (one hundred seventy five stages C) and keep roasting for approximately 1 hour.
Open up the foil and roast a further 20 minutes to crisp the outside of the meat. For medium-rare, roast until a meat thermometer inserted into the thickest component reads 140 degrees F (60 levels C.) Remove the lamb from the oven, and vicinity on a warmed platter to relaxation about 15 minutes before slicing. Pour the drippings from the roasting pan into a saucepan, and wrap the lamb loosely within the foil to relaxation.
Pour tough cider and a couple of tablespoons of honey into the saucepan with the lamb drippings, and boil over medium warmth, stirring often, till the sauce reduces with the aid of approximately half, approximately 10 minutes. Slice the lamb and spoon sauce over the slices to serve.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook it frivolously, and make clean-up less difficult.

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