Maple Syrup and Orange Glazed Lamb
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1.3kg/3lb whole lean lamb leg or half leg joint
- Salt and freshly milled black pepper
- 45ml/3tbsp freshly chopped mint
- 30ml/2tbsp maple or golden syrup
- 30ml/2tbsp fresh orange juice
For the gravy
- :15ml/1tbsp plain or sauce flour
- 600ml/1pint good, hot lamb stock
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board and make several slits on both sides. Season and stuff the mint into the slits.
- Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven to the preferred, calculated cooking time, basting with any rich meat juices.
- 15-20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze by mixing together the maple (or golden) syrup and orange juice.
- When the lamb is cooked transfer to a platter, loosely cover with foil. Retain the contents of the roasting tin for the gravy.
- Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml/2tbsp of any rich juices. Place the roasting tin over medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
- Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
- Serve the lamb with roast potatoes, Brussels sprouts and the gravy.