Slow Roasted Honey Glazed Lamb
Some years ago I worked alongside veteran television cook Graham Kerr and he always insisted on young meat, such as lamb being well-cooked and not served under-done. I have come to be a disciple in this regard as lamb seem more tender and flavoursome from the extra minutes in the oven. This recipe with its cupboard staple coating is so easy to prepare and will be delicious served with fresh seasonal vegetables or salad and of course, new season potatoes.
To email your recipe to a friend or colleague, fill in the form details below and click the 'Go' button.
If you change your mind you can click to return to the recipe page.
|
|
