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1
Preheat the oven to 425 degrees F. Weigh the lamb and calculate the final cooking time at 12 minutes per pound for medium-rare, 15 minutes for medium.
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2
Drizzle the lamb with olive oil, then rub all over with salt and pepper.
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3
Place the joint in a deep roasting pan and scatter the garlic and thyme over and around.
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4
Pour over the lemon juice and drizzle again with olive oil.
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5
Sprinkle with a little more seasoning, then roast for 20 minutes.
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6
Remove the lamb from the oven and reduce the heat to 350F.
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7
Scatter the apples around the pan and baste the lamb with cider.
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8
Turn the meat over and drizzle with 2 tablespoons of honey.
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9
Return the lamb on to the oven for 30 minutes.
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10
Turn it around, baste with the pan juices, then drizzle over another tablespoon of honey.
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11
Continue to roast for the calculated time.
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12
To check if it is done, insert a skewer into the thickest part of the lamb, then press lightly the redder the juices are, the rarer the meat is.
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13
Lift the lamb to a carving board and cover with foil.
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14
Rest it in a warm place while you prepare the gravy.
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15
At this point, the apples and garlic in the roasting pan should be very soft.
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16
Press them with a fork, then tip the entire contents of the pan into a fine sieve over a saucepan.
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17
Push down with the back of a ladle to extract all the juices and flavor from the apples and garlic.
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18
Discard the pulp.
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19
Place the saucepan over a medium heat and add the stock.
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20
Bring to the boil and let it bubble vigorously until the sauce has thickened to a desired gravy consistency.
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21
Taste and adjust the seasoning, then pour the gravy into a warm serving jug.
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22
Carve the lamb into thin slices and serve drizzled with the apple and cider gravy.
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23
Crisp roast potatoes and steamed tenderstem broccoli make the perfect accompaniments to this dish.
