Roast Lamb in Asturian Cider
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.
- 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
- 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.
Tags: apple, cider, lamb, Spanish