Roast Leg of Lamb

* Prices taken from Tesco online shopping website in January 2007, and are to be used as a guide only.

**You may already have store cupboard ingredients, in which case the price will reduce.

Method

·         Preheat the oven to 200°C (400°F) Gas Mark 6. With a small, sharp knife, make deep cuts in the lamb. Cut the garlic into slivers and push these with rosemary sprigs into the slits in the meat.

·         Place the meat in a roasting tin. Mix together the honey and melted butter, then brush over the surface of the joint.

·         Pour in the cider and cover the lamb loosely with foil. Roast the lamb for about 1 hour 30 minutes, basting occasionally with the juices.

·         Trim and wash the leeks and cut into short lengths. Remove lamb from the oven, uncover and arrange the leeks around the meat, turning in the juices. Season and roast for a further 25-30 minutes, until the meat and the leeks are tender.

·         Lift the meat and leeks onto a warmed serving plate, then skim any excess fat from the juices. Mix cornflour with 10ml (2 tsp) cold water, then stir into the pan juices.

·         Stir over a moderate heat until boiling, simmer for 2 minutes, then serve with the meat.