Roast Lamb With Plum, Apple & Cider Chutney
(Works with any autumnal fruit combination - apples, pears, plums, damsons ......)Feeds: Four - Six
Time to cook:
Medium - 25 mins per 450g (1lb) + 25 mins
Well Done - 30 mins per 450g (1lb) + 30 mins
Oven Temperature: Gas Mark 4-5, 180°C, 350°F
Time to cook:
Medium - 25 mins per 450g (1lb) + 25 mins
Well Done - 30 mins per 450g (1lb) + 30 mins
Oven Temperature: Gas Mark 4-5, 180°C, 350°F
Take....
Lean lamb leg joint, Brown sugar, Cinnamon, Plumbs, Eating apple & Cider
Make....
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 plumbs, stoned and diced and 1 eating apple, cored and cut into chunks, into a pan.
Add 150ml (¼pt) 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.
