Ingredients
For the roast:
2 lamb chumps (allow 225g/8oz approx. boneless)
honey, to baste
For the marinade:
1 wine glass sharp cider or cider vinegar
3 tbsp olive oil
2 cloves garlic, bruised
10-12 peppercorns, lightly crushed
2 bay leaves, crumbled
sprig each of thyme and rosemary, leaves picked
570ml/1 pint lamb stock
For the creamed leeks:
2 medium leeks, finely sliced and washed
milk and water to cover
1 heaped tsp each of Welsh butter and flour, mixed together
salt and pepper to taste
For the spiced carrots:
2 large carrots
knob of butter
mace
salt and pepper
Method
To make the roast:
1. Warm the olive oil, add the garlic and herbs and remove from heat. Add the cider/vinegar and allow to cool. Pour over the lamb and marinate for at least four hours, preferably overnight.
2. Remove the lamb and pat dry. Heat 1 tablespoon of the oil in a frying pan and fry the lamb on all sides until browned. Season and roast in a hot oven (240C/475F/Gas 8-9) for 10-25 minutes. For the last few minutes and baste with a little honey.
3. Remove the lamb from the oven and allow to rest. Drain the excess fat from the roasting pan and add the lamb stock and boil down to required consistency, scraping the pan as you do so. Season the gravy and strain into a warm jug.
4. To serve, carve the lamb on to a warm plate and pour the gravy over. Accompany with mashed or minted Pembrokeshire potatoes, spiced carrots and creamed leeks.
To make the creamed leeks:
5. Poach the leeks in milk and water until tender. Remove them and bring the liquor to boil.
6. Whisk in the flour and butter, boil until thickened and return the leeks to the pan. Season to taste. For variation, a little grated cheese, mustard or both may be added.
To make the spiced carrots:
7. Boil two large carrots in salted water until tender. Mash with the butter, black pepper and mace and serve.
Note: The marinade can be poured warm over the lamb if short of time and left for 20 minutes or so, turning often, and pricking lamb lightly with a fork. It must be cooked immediately.
