Name: Leg of lamb with spicy apples
Yield: 8 servings
Cuisine: Boil
Ingredients: lamb leg; 2.00 kg lamb leg; 1.00 garlic cloves, sliced; salt and freshly ground black pepper to taste; 5.00 ml dried rosemary; apples; 80.00 ml sugar; 80.00 ml vinegar grape; 45.00 ml water; 45.00 ml golden syrup; 1.00 cinnamon stick; 5.00 ml cloves whole; 2.00 ml ginger ground; 3.00 apples red, cored, sliced; 125.00 ml brown sugar soft; 80.00 ml orange concentrate frozen; 10.00 ml mustard seeds; 2.00 ml cinnamon ground

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Ingredients (18)

	lamb — leg
2.00 kg	lamb — leg
1.00	garlic — cloves, sliced
	salt and freshly ground black pepper — to taste
5.00 ml	dried rosemary
	apples
80.00 ml	sugar
80.00 ml	vinegar — grape
45.00 ml	water
45.00 ml	golden syrup
1.00	cinnamon — stick
5.00 ml	cloves — whole
2.00 ml	ginger — ground
3.00	apples — red, cored, sliced

Glaze

125.00 ml	brown sugar — soft
80.00 ml	orange concentrate — frozen
10.00 ml	mustard seeds
2.00 ml	cinnamon — ground

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Method:

Preheat the oven to 160 ºC (325 ºF). Make incisions all over the leg of lamb and insert a sliver of garlic into each incision. Season the meat with salt and black pepper to taste and rub it all over with rosemary. Place the meat on the rack of an oven-roasting pan. For medium-done roast meat, roast for 20-25 minutes per 500 g plus 25 minutes extra.
Place the sugar, vinegar, water, golden syrup, cinnamon, cloves and ginger in a saucepan and bring to the boil. Simmer for 4 minutes and add the apple slices. Simmer for another 4 minutes.
Use 30 ml (2 T) of the sugar syrup and mix with the glaze ingredients. Spoon a little of the glaze over the leg 20 minutes before the end of the roasting time. Repeat once or twice. Serve the leg of lamb with the apple slices and pour any leftover sauce over the apple slices.
Serves about 8.