1. Preheat
oven to 400F
2.Place a long sheet of aluminum foil
across a roasting pan
3. Place the leg of lamb on the foil and
brush with 4 Tbsp of the clover honey and seasoin with
Salt and Pepper
4. Place a generous sprig of rosemary
on top of the lamb and bring the foil up and wrap the
top over the lamb to form a tent..
5. Roast the lamb for 15 minutes
and then reduce the heat to 350F and continue to roast
for a further 1.5 hours.
6. About 20 minutes before the
end of the roasting time, open up and fold back the foil
to give the outside of the lamb a chance to crisp up a
little.
7. Remove the lamb from the pan
and keep warm while you make the gravy.
8. Drain the fat from the pan and
with a metal spoon scrape loose the meat residue in the
roasting pan. Place the pan over direct heat, adding the
cider and remaining honey and bring to a boil.
9. Continue boiling until reduced
by a third, stirring occassionallly.
