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 Roast
Lamb with Asturian Cider
This
roast lamb with Spanish cider from Asturias and delicious
apples is the perfect Spanish lamb dish. The slow cooking
allows all the flavours to infuse and create a fantastic
gravy too.
You
will need:
1
leg of lamb about 2 1/2 kg
5 garlic cloves skins left on and halved or roughly squashed
4 apples, cored and quartered
500ml Asturian cider
Olive oil
Few sprigs thyme or rosemary
Juice of half a lemon
Salt and pepper
500ml Chicken or lamb stock
Method
- Preheat
the oven to high then score the lamb in a criss-cross
pattern, drizzle with a little olive oil and rub in salt
and pepper.
- Place
the lamb in a deep roasting tin and add the garlic and
herbs, pour over the lemon juice, add an extra drizzle
of olive oil and cook in the hot oven for about 20 minutes.
- After
30 minutes, turn the heat right down and remove the lamb.
Place the apples into the tin and pour in the cider and
return to the oven for about an hour.
- When
the lamb is cooked, remove from the tin and place onto
a cutting board, cover with foil and leave to rest while
you prepare the sauce.
- Place
a sieve over a pan and tip in the contents of the roasting
tin (everything will be nice and soft) into the sieve,
squashing down so you get out the juices.
- Discard
the pulp remaining and add the stock to the pan with the
juices, boil until the sauce is the thickness you like.
- Carve
the lamb and serve with the sauce and fresh greens and
potatoes for a warming, fruity and succulent supper or
dinner.
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