Recipe
for :
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Roast Lamb with Asturian Cider
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This
recipe for Roast Lamb with Asturian Cider has
been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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 www.orceserranohams.com
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.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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