- Preheat the oven to 180˚C / 160˚C fan / Gas 4.
- Weigh the lamb and calculate the cooking time. For medium, allow 25 mins per 500g plus 25 mins. For well done, allow 30 mins per 500g plus 30 mins.
- Remove the lamb from the fridge and place on a large roasting tin and, using a sharp knife, make incisions in the lamb.
- Make the marinade by mixing all the ingredients together. Pour approximately half of the marinade over the lamb, rub into the lamb and allow to stand for 30 minutes at room temperature.
- Place the lamb in the oven and cover loosely with foil (do not seal). (See step 2 for cooking times).
- Remove the lamb from the oven 20 minutes before the end of the cooking time, remove the foil, and increase the oven temperature to 190˚C / 170˚C fan / Gas 5.
- Coat the pears and parsnips with the remaining marinade and scatter around the lamb in the roasting tin, and add a few sprigs of rosemary. Return to the oven for 20 minutes.
- Remove the lamb and allow it to rest. Place the roasting tin back in the oven and cook for a further 10 minutes or until the parsnips are cooked, golden and crispy.
- Serve slices of the roast lamb with the pears and parsnips and drizzle over the juices from the roasting tin.
Honey glazed half-leg Welsh Lamb with crispy parsnips and pears
- Prep time 20 mins
- Cook time 1 hrs 50 mins
- Serves 4
Ingredients
- ½ leg PGI Welsh Lamb (approx. 1.5kg)
For the marinade/glaze:
- 3 tbsp olive oil
- 2 tbsp wholegrain mustard
- 2 tbsp runny honey
- 2 lemons, juice only
- 3 garlic cloves, finely chopped or crushed
- ½ tbsp rosemary, chopped
- 1 tbsp thyme leaves
- ½ tsp black pepper
- ¼ tsp salt
- 3 firm pears, cored and cut into pieces lengthways
- 4 parsnips, peeled and cut into pieces lengthways
- Rosemary sprigs