Cig Oen Rhost (Roast Lamb)

http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-cig-oen-rhost

Wales is famous for its lamb which has now attained Protected Geographical Indication (PGI) from the European Commission. The early spring lamb is very sweet and makes a traditional roast for both St David's day and Easter.

Ingredients:

• 2 kg leg of lamb
• Salt, pepper
• Level teaspoon of ginger
• Large tablespoon of honey
• Rosemary
• Bottle of dry cider

Method:

Rub the lamb all over with salt, pepper and the ginger. Spread the honey over it and sprinkle with 2 level tablespoons of chopped rosemary. Place the joint in a deep close fitting pan and pour the cider to come about 5 cm up the pan.

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Roast the lamb for 1.5 to 2 hours in an oven pre-heated to 160°, basting occasionally. Transfer the lamb to a hot dish and let it rest for 15 minutes before carving. Strain the juice into a wide shallow pan and reduce by boiling to make well-flavoured gravy. Serve with boiled potatoes and tender seasonal vegetables – peas, beans or carrots.