Braised Leeks
A brilliant side dish for early spring when leeks are at their best
Wine pairing
Casillero del Diablo Reserva Especial Cabernet Sauvignon with its fruity notes
Roast Lamb with Rhubarb & Cider Gravy
Food
Main Courses
British
Dairy-free
A delicious twist on roast lamb and gravy using seasonal produce
10 Servings
Ingredients
1.3kg lean rolled boneless lamb shoulder joint
10g ground cinnamon
225g fresh rhubarb (roughly chopped)
30g honey
50ml sweet cider
900ml boiling water
75g Bisto Gravy Granules
Method
- Preheat the oven to 150C.
- Make several slits in the joint. Rub in salt, pepper and cinnamon all over the joint.
- Place the lamb in a roasting tray and cook for 3.5 hrs, basting occasionally.
- Remove from the oven and sprinkle the rhubarb around the lamb, then drizzle with honey. Place back in the oven and cook for a further 30 mins.
- Remove from the oven, place the lamb on a separate tray and cover loosely with foil, leaving to rest for 30 mins.
- For the gravy: spoon off any excess fat from the tray and discard.
- Place the tray over a medium heat and pour in the cider and water before bringing to a simmer. Stir well with a whisk, scraping the base of the tray to release any rich lamb sediment.
- Sprinkle the Bisto Gravy Granules over and continue to whisk until thickened, then pass through a sieve into a clean pan.
- Serve with seasonal vegetables and the gravy.
