Autumn Roasted Lamb Leg with Honey and Blackberries

Mon, 19 October 2015

Ingredients:

1 x 1.3kg lean whole lamb leg joint Salt and freshly milled black pepper

2 fresh rosemary sprigs

2 large garlic cloves, peeled and cut into slivers

3 red onions, peeled and cut into small wedges

2tbsp olive oil

¼pint white wine

2lb  potatoes, skin on and cut into wedges

100g fresh blackberries

2tbsp runny honey

Grated zest and juice of 1 lime 

Method:

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Place the lamb on a chopping board and make several slits all over the joint and season with salt and milled pepper.

Divide the rosemary into smaller sprigs and use to stuff the joint with the garlic.

Put the onions in a large non-stick roasting tin and place the joint on top of the onions, arrange the potatoes around the joint and toss in the olive oil and white wine.

Open roast for 1hr and 30 minutes for medium cook or 2 hours for well done, basting occasionally with any meat juices, tossing the potatoes if necessary.

In a small bowl mix together the blackberries, honey, lime zest and juice, gently mash and set aside.

One hour before the end of the cooking time smear the blackberry mixture over the joint and return to the oven. Cover the joint with foil during cooking if browning too quickly.

Remove the joint and vegetables from the oven, transfer to a warmed plate, wrap loosely in foil and allow to rest for 10-15 minutes.
Serve with a nice gravy and enjpy.