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1
Preheat the oven to 425F.
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2
Calculate the cooking time for the lamb: 12 minutes per pound for medium rare, 15 minutes per pound for medium.
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3
Score the fat around the leg of lamb in a crisscross pattern.
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4
Drizzle a little olive oil over the fat, then rub all over with salt and pepper.
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5
Place in a deep roasting pan and scatter the garlic and thyme over and around the leg.
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6
Sprinkle with the lemon juice and drizzle on more olive oil.
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7
Sprinkle with a little more seasoning.
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8
Roast in the hot oven for 20 minutes.
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9
Quarter and core the apples.
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10
Remove the lamb from the oven and reduce the heat to 350F.
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11
Scatter the apples around the lamb, and baste the lamb with the cider.
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12
Turn the leg over and drizzle on 2 tablespoons of honey.
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13
Roast for 30 minutes.
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14
Turn the lamb around.
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15
Baste with the pan juices, then drizzle another tablespoon of honey over the meat.
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16
Continue to roast for the calculated time.
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17
To check for doneness, insert a skewer into the thickest part of the lamb, then press the meat lightly: the redder the juices, the rarer the meat.
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18
Lift the lamb onto a carving board and cover with a piece of foil.
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19
Let rest in a warm place while you prepare the gravy.
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20
At this point, the apples and garlic in the roasting pan should be very soft.
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21
Press with a fork, then tip the entire contents of the pan into a fine sieve set over a saucepan.
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22
Push down with the back of a ladle to extract all the juices and flavor from the apples and garlic.
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23
Discard the pulp.
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24
Place the saucepan over medium heat and add the stock.
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25
Bring to a boil and let bubble vigorously until the sauce has thickened to the desired gravy consistency.
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26
Taste and adjust the seasoning, then pour into a warm gravy boat.
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27
Carve the lamb into thin slices and serve with the apple and cider gravy.
