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1
Preheat oven to 220C/430F
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2
Weigh Lamb and calculate final cooking at 12 minutes per 450g/1Lb for Medium-Rare, and 15 minutes for Medium.
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3
Score the fat in a criss-cross pattern, drizzle with olive oil, then rub all over with salt & pepper.
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4
Place in a deep roasting pan and scatter the garlic and thyme over and around.
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5
Pour over the lemon juice and drizzle again with olive oil.
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6
Sprinkle with a little more seasoning.
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7
Roast for 20 minutes.
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8
Slice the Honeycrisp apples in to quarters and cut off the cores.
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9
Remove the lamb from the oven and reduce the heat to 180C/360F.
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10
Scatter the Honeycrisp apples around the pan and baste the lamb with Crispin Honey Crisp cider.
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11
Turn the meat over and drizzle with 2 tablespoons of honey.
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12
Return lamb to oven for 30 minutes.
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13
Turn the lamb over and baste with pan juices, then drizzle over another tablespoon of honey.
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14
Continue to roast for the calculated time.
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15
Check juices - skewer thickest portion of lab - the redder the juices, the rarer the meat.
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16
Remove lamb from oven.
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17
Place on a carving board and cover with foil.
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18
Prepare gravy
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19
Apples and garlic should be very soft in the roasting pan.
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20
Press with a fork, then tip the entire contents of the pan through a fine sieve in to a saucepan.
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21
Push down with the back of a wooden spoon to extract all the juices and flavor of the apples and garlic.
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22
Discard the pulp.
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23
Place the saucepan over a medium heat and add the stock.
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24
Bring to boil and wait until sauce has thickened to a desired gravy consistency.
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25
Taste & Adjust seasoning. Pour in to a warm gravy-serving jug.
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26
Carve the lamb in to thin slices.
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27
Gravy to taste.
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28
Crisp roast potatoes, tender green peas and broccoli to accompany the lamb.
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29
Add friends and family to taste.
