This is a classic recipe for roasting a leg of lamb with a Welsh twist.
- 1 leg of Welsh lamb (around 2 kg)
- 3-4 cloves of garlic, crushed
- 3-4 sprigs of fresh rosemary
- Salt and freshly ground black pepper
- 2 tablespoons of olive oil
- 1 onion, peeled and quartered
- 2 carrots, peeled and roughly chopped
- 2 sticks of celery, roughly chopped
- 500 ml of lamb stock
- 2 leeks, trimmed and roughly chopped
- 2 tbsp of Welsh honey
- 2 tbsp of Welsh wholegrain mustard
- 2 tbsp of Welsh cider vinegar
- Preheat the oven to 200°C (180°C fan)/gas mark 6.
- In a small bowl, mix the crushed garlic, rosemary, salt, pepper, and olive oil together.
- Place the leg of lamb in a large roasting tin, and rub the garlic and rosemary mixture all over the lamb.
- Add the leeks, onion, carrots, and celery to the tin, arranging them around the lamb.
- In a small bowl, mix together the Welsh honey, wholegrain mustard, and cider vinegar. Brush this mixture all over the lamb.
- Pour the lamb stock into the tin.
- Roast the lamb in the preheated oven for 20 minutes.
- Reduce the oven temperature to 180°C (160°C fan)/gas mark 4, and continue roasting for another hour, basting the lamb every 20 minutes with the juices from the tin.
- Check the internal temperature of the lamb using a meat thermometer; it should read 60°C for medium-rare or 65°C for medium.
- If the lamb is not cooked to your desired temperature, return it to the oven and continue roasting for a further 10-15 minutes.
- Once the lamb is cooked, remove it from the oven, cover it loosely with foil, and allow it to rest for at least 15 minutes before carving.
- Serve the roast lamb with the roasted vegetables and juices from the tin. Enjoy!