Devon Roast Lamb
Serves 4
Ingredients
1 Leg of Lamb, bone removed
2 Cloves of Garlic, crushed
Few Sprigs of Rosemary
Salt and Pepper
1 Pint Dry cider
1-2 Tbsp Flour
Method
Spread the inside of the leg with the garlic, rosemary, salt and pepper and tie with string. Roast for 1 to 2 hours depending on size of the joint at 425F/ Gas Mark 7.
When cooked, put the lamb on a serving dish and keep it warm. Reserve all the juices in the oven pan and stir in the flour to thicken. Mix in the cider and return to the stove, boil rapidly until the sauce thickens. Season to taste.
Garnish the meat with sprigs of rosemary and serve the sauce seperately.
Source: The Raphael Project
