Lamb with Cider Sauce
A rolled loin or shoulder of lamb studded with garlic and rosemary, roasted and basted with dry cider. One of Steve's cider recipes.
- KitRoasting tin, foil
One of my cider recipes – see Maggots? Or Apples! for why.
What you need
- 3 lb rolled loin/shoulder lamb
- Sprig rosemary
- 2 cloves garlic
- Half pint dry cider
- Salt and ground black pepper
- Juice of ½ lemon
Method
Remove the skin from the lamb and make small incisions in the fat.
In the side of the lamb cut small holes and insert small slivers of garlic and rosemary.
Rub over the lamb with the lemon juice. Season with salt and pepper.
Place in a roasting tin and roast in a pre-heated oven at 200°C / 400°F / gas 6 for 30 minutes.
Lift out and pour away any excess fat from the tin.
Pour the cider (preferably heated) over the lamb.
Reduce the oven to 180°C / 350°F / gas 4 and roast for another 30-40 minutes.
Baste regularly with the cider and juices in the tin.
When the lamb is ready, remove it, cover in foil, and place in a warm place for about 15 mins.
Skim the tin juices of any excess fat and heat up to concentrate the flavour. Keep warm and serve with sliced lamb.
