This week we’re wrapping up our culinary tour of Wales, and we’re going out in style. We haven’t done an elaborate meal in a while, so we took advantage of the gorgeous, lazy day with nothing on our calendar. We went back to our Welsh cookbook and found a recipe for Honeyed Welsh Lamb. Honey, rosemary, lamb and roasted goodness sounded perfect for this crisp fall Sunday.
We made lamb a while back, when we were sampling some New Zealand recipes and Mr. N ate his shank literally to the bone. Today he was on hand to help season our six pound leg of lamb with salt and pepper.
We topped the lamb with the minced rosemary and garlic and placed two more sprigs of rosemary over the top of the leg. We then formed a tent with tinfoil over the lamb and placed it in the oven at 400F.
We roasted the lamb for 15 minutes at 400F and then reduced the heat to 350F. The lamb cooks for about 20 minutes per pound. We were aiming for a medium rare cut which meant we were looking at about two hours or roasting time. When there was about 20 minutes to go, we removed the tinfoil to allow the skin to crisp and brown.
In the meantime, we increased the oven temp to 500F and tossed in the pears. We also placed the roasting pan with all the lamb grease and juice on the cook-top and began to heat it over a low flame. We mixed a bit of cold white wine with some cornstarch and added it to the roasting pan along with a few more tablespoons of honey to create the gravy. We boiled the gravy until the liquid reduced by about two-thirds.
We stirred the pears around after about 10 minutes and cooked them for an additional five minutes at which point they were golden brown and delicious. After an aromatic few hours, we were finally ready to serve our Sunday roast dinner. We sliced into the lamb which was tender, juicy and ever-so fragrant.
Speaking of Alison, she recently awarded us with the Liebster Award which is given to “blogs you like who have less than 200 subscribers, and who you feel should have more.” Many thanks Alison! If you have a chance check out Alison’s grown-up cranberry sauce as it may inspire a little fun on your Thanksgiving menu this year.
And as for our take on today’s Sunday Welsh Dinner…Mike, Mr. N and I all thought the overall meal deserved 4 spoons. Mike gave the lamb and pears 4 spoons and the gravy 3 spoons. Mr. N turned in 4 spoons for the lamb and 2 for the pears. I’m not as big of a fan of lamb as the boys, but I thought it was pretty darn good and gave it 3 spoons. I had a few helpings of the pears and gave them 4 spoons. And the three of us also really enjoyed the potatoes – yummy!
What about Miss A you ask? Well she gave us some mixed results tonight. The first thing she said was, “Do you know what I give the sauce? One. Because I hate it.” Gotta love a three-year old’s direct honesty. When we asked her about the lamb and pears, however, she said she loved them both and that they were 4 spoons. I was a bit suspicious of this rating though as she really didn’t touch much of the food on her plate. I later found pieces of chewed up lamb hidden under her chair. Apparently that three-year old honesty is about as consistent as their moods.
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