Roast New Season Lamb with Rhubarb and Cider Bisto Gravy

Methods

Step one

Preheat the oven to 150°C, 300°F, gas mark 2.

Step two

Make several slits across the surface of the joint with a sharp knife. Rub the salt, pepper and cinnamon all over the joint.

Step three

Place the joint in a roasting tray and cook for three and a half hours, basting occasionally.

Step four

Remove from the oven and sprinkle the rhubarb around the lamb, then drizzle with honey. Place back in the oven and cook for a further 30 minutes.

Step five

Remove from the oven, place the lamb on a separate tray and cover loosely with foil, leaving to rest for 30 minutes.

Step six

To make the gravy; spoon off any excess fat from the roasting tray and discard.

Step seven

Place the tray over a medium heat and pour in the cider and water before bringing to a simmer. Stir well with a whisk, scraping the base of the tray to release any rich lamb sediment.

Step eight

Sprinkle the Bisto Gravy Granules over and continue to whisk until thickened, then pass through a sieve into a clean pan.

Step nine

Serve the lamb with seasonal vegetables and the rhubarb and cider gravy.

Tips

Try also rubbing in a little smoked paprika at stage two.