Roast Lamb with Raspberry Glaze

LunchDinner

12 Mar

Written By Kate Brocklehurst

Ingredients

Leg of lamb

3/4 sprigs rosemary

1tsp salt

100ml Brock and Morten raspberry vinegar

2 tbsp caster sugar

Method

Pre-heat your oven to 200c and allow the lamb to come to room temperature.

In a bowl mix your raspberry vinegar, salt, and caster sugar to create the glaze for your lamb.

Place your lamb into a cooking tray. We often add roughly chopped red onion and carrots with a drizzle of garlic rapeseed oil to the bottom of the tray and sit the lamb on top, but this is optional. With a sharp knife gently score the lamb and pour over the glaze. Add the sprigs of rosemary to the top and cover in foil.

Cook for 30 minutes before removing the foil and returning to the oven for another hour.

Once cooked, rest the lamb for 15 minutes. Slice and serve with all the trimmings.

Please note: cooking times are a guide and are dependent on the weight of your lamb.