Roast leg of lamb

serves 4

preparation time: 15 minutes

cooking time: 2 hours

ingredients

1.5kg (3lb 5oz) leg of lamb
2 cloves garlic, peeled
Fresh rosemary sprigs
30ml (2 tbsp) The Co-operative honey
30ml (2 tbsp) The Co-operative butter, melted
175ml (6fl oz) The Co-operative Tillington Hills dry cider
600g (1lb 5oz) leeks
10ml (2 tsp) cornflour

method

Preheat the oven to 200°C (400°F) Gas Mark 6. With a small, sharp knife, make deep cuts in the lamb. Cut the garlic into slivers and push these with rosemary sprigs into the slits in the meat.

Place the meat in a roasting tin. Mix together the honey and melted butter, then brush over the surface of the joint. Season to taste.

Pour in the cider and cover the lamb loosely with foil. Roast the lamb for about 1 hour 30 minutes (depending on the exact size of the joint), basting occasionally with the juices.

Trim and wash the leeks and cut into short lengths. Remove lamb from the oven, uncover and arrange the leeks around the meat, turning in the juices. Season and roast for a further 25–30 minutes, until the meat and the leeks are tender.

Lift the meat and leeks onto a warmed serving plate, then skim any excess fat from the juices. Mix cornflour with 10ml (2 tsp) cold water, then stir into the pan juices.

Stir over a moderate heat until boiling, simmer for 2 minutes, then serve with the meat. Serve with fresh garden peas, roast potatoes and other seasonal spring vegetables.