Oen Cymreig Melog is a hearty Welsh-inspired dish featuring a tender leg of lamb bathed in a sweet and savory glaze. The combination of light honey, warm ground ginger, and fresh rosemary creates a fragrant crust, while the apple cider deglazes the pan into a rich, fruity gravy. This recipe balances the richness of the lamb with the brightness of the cider, resulting in a comforting yet elegant meal. Perfect for Sunday dinners or festive gatherings, it requires minimal prep but delivers impressive results. The meat stays juicy and flavorful, making it a standout centerpiece for any table.
Oen Cymreig Melog
Description
Oen Cymreig Melog is a hearty Welsh-inspired dish featuring a tender leg of lamb bathed in a sweet and savory glaze. The combination of light honey, warm ground ginger, and fresh rosemary creates a fragrant crust, while the apple cider deglazes the pan into a rich, fruity gravy. This recipe balances the richness of the lamb with the brightness of the cider, resulting in a comforting yet elegant meal. Perfect for Sunday dinners or festive gatherings, it requires minimal prep but delivers impressive results. The meat stays juicy and flavorful, making it a standout centerpiece for any table.Ingredients
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Grease a large roasting pan with oil or butter.
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Pat the leg of lamb dry and sprinkle it evenly with salt, pepper, ground ginger, and chopped rosemary.
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Place the seasoned lamb in the prepared roasting pan.
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Spoon 2/3 cup of the honey over the top of the lamb.
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Pour 1 cup of apple cider around the lamb in the bottom of the pan.
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In a small bowl, mix the remaining 1/3 cup of honey with the remaining 1/2 cup of apple cider to create a basting mixture.
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Place the roasting pan in the oven and immediately reduce the heat to 400 degrees F (200 degrees C).
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Roast the lamb, basting frequently with the honey-cider mixture every 15-20 minutes.
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Cook until the internal temperature reaches your desired doneness: 140 degrees F (60 degrees C) for rare, or 175 degrees F (79 degrees C) for well-done. This typically takes about 12-18 minutes per pound.
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Transfer the cooked lamb to a serving platter and tent with foil to rest for 10 minutes.
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Pour the pan juices into a small pitcher or gravy boat to serve alongside the meat.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1587.9kcal
- % Daily Value *
- Total Fat 96.2g148%
- Saturated Fat 41.0g205%
- Cholesterol 442.4mg148%
- Sodium 338.1mg15%
- Total Carbohydrate 64.3g22%
- Dietary Fiber 1.1g5%
- Sugars 60.0g
- Protein 114.3g229%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh rosemary leaves for the best flavor, chopping them finely before applying to the meat.
For a clearer gravy, skim excess fat from the pan juices before serving. You can also strain the juices through a fine-mesh sieve to remove herb bits.
Let the lamb rest for at least 10 minutes before slicing to allow the juices to redistribute, ensuring tender meat.
If you prefer a thicker glaze, let the pan juices simmer on the stovetop for a few minutes after removing the lamb from the oven.
