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Spring Lamb with Apple and Herb Sauce

For extra tenderness and flavour marinate the lamb overnight in 1 tbsp olive oil and 4 tbsps red or white wine. Pat dry lamb and reserve marinade.

ingredients

serves 6 - 8
4 lb (1.75 kg) leg of lamb
3 garlic cloves, peeled and cut into thin slivers
1 tbsp chopped fresh rosemary, or 1 tsp dried rosemary
1 tbsp olive oil

method

4 lb (1.75 kg) leg of lamb
3 garlic cloves, peeled and cut into thin slivers
1 tbsp chopped fresh rosemary, or 1 tsp dried rosemary
1 tbsp olive oil

1. With a small sharp knife, make slits all over the surface of the lamb and insert slivers of garlic.

2. Mix the rosemary with the olive oil and season with black pepper. Brush all over the lamb.

3. Roast for 20 minutes at Mark 8 (230°C) 450°F then reduce the heat to Mark 4 (180°C) 350°F and roast for a further 17 to 20 minutes per lb, depending on how you like your lamb cooked.

4. Baste from time to time with the reserved marinade or roasting juices. Allow to rest in a warm place for 20 to 30 minutes before carving.

Apple And Herb Sauce
1 1/2 lb (700 g) Bramley apples
2 to 3 sprigs fresh rosemary

1. Peel, core and slice apples. Place in a saucepan with a tbsp water and rosemary.

2. Cover and stew for 5 to 10 minutes until soft.

3. Add a pinch of sugar to taste, remove rosemary and serve with the lamb.

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