Welsh Lamb and Leeks
Over a year ago
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Ingredients
- 1 leg Welsh Lamb
- 2 cloves garlic
- 2 sprigs rosemary
- salt and pepper
- generous squeeze Honey (runny)
- 1 onion
- 1 lb leeks
- ½ pint Lamb Stock
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Honey roasted lamb on a bed of leeks
Method
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1
1. Preheat oven to 200C
2. Prepare the leg of lamb by making incisions all over the lamb and insert bits of the garlic cloves (chopped) and sprigs of Rosemary. Season with salt and pepper and Squeese some honey over the top and baste the leg.
3. Slice the onion and the leeks and lay on the bottom of a roasting pan. Add a cup of water and some seasoning and then lay the lamb on top
4. Cook for 50 minutes and then take the lamb out and set aside to rest.
Meanwhile take the leeks onto a separate dish and pour into the bbaking dish the stock and mix in with all the lamb juices and onions and boil up allowing to reduce.
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