Roast Lamb with Plum Apple and Cider Chutney

Works with any of these fruits - apples, pears, plums, damsons

Prep Time: 10 mins

Cook Time: 1 hour 30 minutes

Serves: 6 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Ingredients

• 1.25kg lean lamb leg joint
• 2 tablespoons muscovado sugar
• 1½ teaspoon ground cinnamon
• 3 plums, stoned and diced
• 1 eating apple, cored and cut into chunks
• 150ml cider

Method

1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
2. Calculate the cooking time of the joint and place onto a rack in a roasting tin. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon then rub over the surface of the joint.
3. Open roast in a preheated oven for the preferred, calculated cooking time.
4. Meanwhile make the chutney. Place the plums and apple into a pan. Add the remaining sugar and cinnamon. Bring to the boil and simmer for approximately 15-20 minutes until the fruit is soft and most of the cider evaporated.
5. Serve the lamb with the chutney, seasonal vegetables and roast or new potatoes.