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Roast Lamb with Plum Apple and Cider Chutney

Roast Lamb with Plum Apple and Cider Chutney

Works with any Autumnal fruit combination - apples, pears, plums, damsons

Time to prepare: 
10 minutes
Cooking time: 
Medium: 25 minutes per 450g/1lb plus 25 minutesWell: 30 minutes per 450g/1lb plus 30 minutes

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  • 1.25kg/2½lb lean lamb leg joint
  • 45ml/2tbsp muscovado sugar
  • 7.5ml/1½tsp ground cinnamon
  • 3 plums, stoned and diced
  • 1 eating apple, cored and cut into chunks
  • 150ml/¼pint cider
  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Calculate the cooking time of the joint and place onto a rack in a roasting tin. Mix together 15ml/1tbsp sugar and 5ml/1tsp cinnamon then rub over the surface of the joint.
  3. Open roast in a preheated oven for the preferred, calculated cooking time.
  4. Meanwhile make the chutney. Place the plums and apple into a pan. Add the the remaining sugar and cinnamon. Bring to the boil and simmer for approximately 15-20 minutes until the fruit is soft and most of the cider evaporated.
  5. Serve the lamb with the chutney, seasonal vegetables and roast or new potatoes.