recipes 4u
Roast Lamb with Plum, Apple and Cider Chutney
Works with any Autumnal fruit combination - apples, pears, plums, damsons...
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Serves: 4 - 6
* Lean lamb leg joint
* Brown sugar
* Cinnamon
* Plums
* Eating apple
* Cider
Cooking Time: Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes
Cooking Time: Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
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Take a 1.25kg (2½lb) lean lamb leg joint and calculate the cooking time.
Place onto a rack in a roasting tin and rub with 15ml (1tbsp) muscavado sugar and 5ml (1tsp cinnamon mixed together.
Open roast in a preheated oven for the calculated cooking time. Meanwhile make the chutney:
Place 3 plums, stoned and diced and 1 eating apple, cored and cut into chunks, into a pan. Add 150ml (¼pt cider, 15-3ml (1-2tbsp) muscavado sugar and a pinch of cinnamon.
Bring to the boil and simmer for approximately 15-20 minutes until the fruit is softened and most of the cider has been evaporated.
Serving Suggestion:
Serve the lamb with the chutney, seasonal vegetables and roast or new potatoes. |
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