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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
ROAST LEG OF LAMB WITH APPLES & CIDER
This is one of our favourite Gordon Ramsay recipes from his book “Cooking for Friends”, with an added NOMU touch of course. It is very easy and truly delicious.

ROAST LEG OF LAMB WITH APPLES & CIDER

Servings: 8-10

Ingredients

1 leg of lamb, about 2kg, fat trimmed and skin scored
NOMU Extra Virgin Olive Oil, to drizzle
3 tbsp NOMU Lamb Rub or NOMU Roast Rub
NOMU Sea Salt and NOMU Black Pepper
3-4 cloves garlic, skins on and halved
A few sprigs of thyme
Juice from half a lemon
4 Granny Smith apples, quartered
500ml apple cider
60ml honey, to drizzle
300ml prepared NOMU Lamb or Chicken STOCK

Directions

Preheat the oven to 220°C.

Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium-rare, or 15 minutes per 450g for medium. Score the fat in a criss-cross pattern, then drizzle with a little Olive Oil and rub all over with NOMU Lamb Rub, Sea Salt and Black Pepper.

Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with Olive Oil. Sprinkle with a little more NOMU Lamb Rub, then roast in the hot oven for 20 minutes.

Remove the lamb from the oven and reduce the heat to 180°C. Scatter the apples around the pan and pour the cider and honey over the lamb. Continue to roast for the calculated time. To check the lamb, insert a skewer into the thickest part of the meat, then press the meat lightly, the redder the juices, the rarer the meat.

Lift the lamb onto a carving board and cover with a piece of kitchen foil. Rest it in a warm place while you prepare the gravy.

Pour the contents of the pan, including the apples and garlic into a fine sieve set over a saucepan (see Tips). Push down with the back of a ladle to extract all the juices and flavour and then discard the pulp. Place the pan over a medium heat and add the prepared stock. Bring to a boil and let it bubble vigorously until it has thickened. Taste and adjust the seasoning, then pour into a warm serving jug.

Carve the lamb into thin slices and serve drizzled with the apple and cider gravy.

 

Tips: You can reserve half the apples to serve whole with the lamb if you like.

Ingredients

1 leg of lamb, about 2kg, fat trimmed and skin scored
NOMU Extra Virgin Olive Oil, to drizzle
3 tbsp NOMU Lamb Rub or NOMU Roast Rub
NOMU Sea Salt and NOMU Black Pepper
3-4 cloves garlic, skins on and halved
A few sprigs of thyme
Juice from half a lemon
4 Granny Smith apples, quartered
500ml apple cider
60ml honey, to drizzle
300ml prepared NOMU Lamb or Chicken STOCK

Directions

Preheat the oven to 220°C.

Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium-rare, or 15 minutes per 450g for medium. Score the fat in a criss-cross pattern, then drizzle with a little Olive Oil and rub all over with NOMU Lamb Rub, Sea Salt and Black Pepper.

Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with Olive Oil. Sprinkle with a little more NOMU Lamb Rub, then roast in the hot oven for 20 minutes.

Remove the lamb from the oven and reduce the heat to 180°C. Scatter the apples around the pan and pour the cider and honey over the lamb. Continue to roast for the calculated time. To check the lamb, insert a skewer into the thickest part of the meat, then press the meat lightly, the redder the juices, the rarer the meat.

Lift the lamb onto a carving board and cover with a piece of kitchen foil. Rest it in a warm place while you prepare the gravy.

Pour the contents of the pan, including the apples and garlic into a fine sieve set over a saucepan (see Tips). Push down with the back of a ladle to extract all the juices and flavour and then discard the pulp. Place the pan over a medium heat and add the prepared stock. Bring to a boil and let it bubble vigorously until it has thickened. Taste and adjust the seasoning, then pour into a warm serving jug.

Carve the lamb into thin slices and serve drizzled with the apple and cider gravy.

 

Tips: You can reserve half the apples to serve whole with the lamb if you like.

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