Honeyed Lamb with Root Vegetables
Originally this Honeyed Lamb with root vegetables was a traditional winter dish, as that’s when all the root vegetables were in season. However, today with all the modern growing methods and ease of transport from far off climes, they can be purchased all year round.
If I were to choose, I think Lamb would have to be my favourite meat. I love it cooked many ways, but I’ll let you into a secret, I absolutely love it best cold with some pickle or in a sandwich with sliced raw onion.
Honeyed Lamb with Root Vegetables
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Ingredients
- 1 orange
- 4 sprigs of rosemary
- 1.1 kg lamb half leg or shoulder. Personally I prefer the shoulder myself.
- 4 tbsp oil vegetable
- 225 g carrots peeled and cut into large chunks
- 225 g parsnips peeled and cut into large chunks
- 450 g potatoes peeled and cut into large chunks
- 75 g swede or turnip, peeled and cut into large chunks
- 6 shallots
- 300 ml white wine
- 1 tbsp honey
- salt and pepper
- 1 whole garlic head cut in two
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Pare the rind from half the orange and cut into strips about 5mm wide and 2.5cm long. Squeeze the juice from the orange and set aside. Cut the rosemary sprigs into 2.5cm pieces.
- Place the lamb and 2 tbsp oil in a large roasting tin and over a high heat brown the lamb all over. Remove the lamb from the tin and add the vegetables, adding more oil if necessary and saute for 4-5 minutes or until they are nice and golden, stirring occasionally.
- Meanwhile make 10-12 incisions in the lamb and insert a piece of rosemary and orange rind into each.
- Sprinkle any extra rosemary and orange rind over the vegetables. Now place the lamb on top. Mix the wite wine, orange juice, honey and some salt and pepper. Pour over the lamb.
- Roast for about 13/4 hours at 200ºc/190ºc Fan/Gas 4. If you like your lamb well done then roast fo 30 minutes longer.
- Serve with the vegetables and any green vegetable of your choice.
Note: This is NOT suitable for freezing.
Category: British, Cuisine, Main Courses, Meat, Recipes
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