Autumn Lamb With Blackberries and Honey
Total Steps
6
Ingredients
13
Tools Needed
6
Ingredients
- 1.3 kg lean whole lamb leg joint
- Salt and freshly milled black pepper(optional)
- 2 sprigs fresh rosemary
- 2 cloves large garlic, peeled and cut into slivers
- 3 onions small red onions, peeled and cut into wedges
- 2 tablespoons olive oil
- 150 ml white wine
- 900 g red potatoes, skin on and cut into wedges
- 100 g fresh blackberries
- 2 tablespoons runny honey
- 1 lime Grated zest and juice
- 1 tablespoon plain flour
- 600 ml good, hot lamb stock
Instructions
Step 1
Preheat the oven to Gas mark 4-5, 180-190°C (350-375°F).
Step 2
Place the lamb on a chopping board and make several slits all over the joint. Season with salt and pepper. Divide the rosemary into smaller sprigs and stuff the joint with the rosemary and garlic slivers.
Step 3
Put the red onion wedges in a large non-stick roasting tin. Place the lamb joint on top of the onions, arrange the potato wedges around the joint, and toss with the olive oil and white wine. Roast for the calculated cooking time, basting occasionally with any meat juices and tossing the potatoes if necessary.
Step 4
In a small bowl, mix together the blackberries, honey, lime zest, and lime juice. Gently mash the mixture and set aside.
Step 5
One hour before the end of the calculated cooking time, smear the blackberry mixture over the lamb joint and return to the oven. If the joint starts to brown too quickly, cover it loosely with foil.
Step 6
Remove the lamb joint and vegetables from the oven. Transfer to a warmed plate, wrap loosely in foil, and allow to rest.