Jo's Recipe Of The Month

November - Lamb with Honey and Rosemary

This is a firm favourite at Hendra farm and with the nights closing in, a real "winter warmer". We use one of the Cornish honey varieties that we stock in the shop and, of course, our lovely, local, organic lamb.

Serves: 4
Ingredients:
3lb/1.3kg Shoulder or Leg of Hendra Lamb
Salt and pepper
2 tsp ground ginger
2 tsp dried or fresh rosemary
3tbsp clear Cornish honey
¾ pt / 425 ml of cider

Preheat your oven to 180C/350F/ gas mark 4. Place the lamb joint in a roasting tin and rub generously with salt, pepper and the ginger. Sprinkle with rosemary (fresh is best!), run the honey over the joint and pour around the cider.

Roast the lamb for about 1.5 hours (or a bit less depending on how you like your lamb), basting from time to time. Once it has cooked, place it on a serving dish and allow it to rest while you make the gravy.

For the gravy, place the roasting dish on the hob, reduce the meat juices slightly (skimming off any fat if necessary) and strain. Slice the lamb and serve with the gravy and vegetable of your choice. I think it goes well with dauphinoise potatoes (thin layers of potatoes with garlic and milk/cream) and a fresh vegetable.

Tuck in!