Autumn Lamb With Blackberries and Honey

Ingredients

Preparation time: 1 0-15 minutes

Cooking time:

Medium: 25 minutes per 450g/1lb plus 25 minutes

Well done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients:

1 1.3kg/3lb lean whole lamb leg joint

Salt and freshly milled black pepper

2 fresh rosemary sprigs

2 large garlic cloves, peeled and cut into slivers

3 smalls red onions, peeled and cut into wedges

30 ml/2tbsp olive oil

150 ml/1/4pint white wine

900 g/2lb red potatoes, skin on and cut into wedges

100 g/4oz fresh blackberries

30 ml/2tbsp runny honey

Grated zest and juice of 1 lime

Blackberry and Honey Gravy:

15 ml/1tbsp plain flour

600 ml/1pint good, hot lamb stock

Preparation

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Place the lamb on a chopping board and make several slits all over the joint. Season. Divide the rosemary into smaller sprigs and use to stuff the joint with the garlic.

Put the onions in a large non-stick roasting tin and place the joint on top of the onions, arrange the potatoes around the joint and toss in the olive oil and white wine. Open roast for the preferred calculated cooking time, basting occasionally with any meat juices, tossing the potatoes if necessary.

In a small bowl mix together the blackberries, honey, lime zest and juice, gently mash and set aside.

One hour before the end of the cooking time smear the blackberry mixture over the joint and return to the oven. Cover the joint with foil during cooking if browning too quickly.

Remove the joint and vegetables from the oven, transfer to a warmed plate, wrap loosely in foil and allow to rest for 10-15 minutes.