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Roast Lamb with Asturian Cider

This recipe for Roast Lamb with Asturian Cider has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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.

Ingredients for Roast Lamb with Asturian Cider

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

How to make Roast Lamb with Asturian Cider

  • 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.

Roast Lamb with Asturian Cider

Orce Serrano Hams

Published with permission of Orce Serrano Hams