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1. Take a 1.25kg(2 1/2lb) 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.
2. Meanwhile make the chutney. Place 3 plums, stoned and diced and 1 eating apple, cored and cut into chunks, into a pan. Add 150ml(ºpt) cider, 15-30ml(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.
Eat.Serve the lamb with the chutney, seasonal vegetables and roast or new potatoes.
Time to cook:
Medium – 25 minutes per 450g/ 1/2kg(1lb) plus 25 minutes
Well done – 30 minutes per 450g/ 1/2kg(1lb) plus 30 minutes
Oven temperature: Gas mark 4-5, 180C, 350F
Lean lamb leg joint