Autumn Lamb with Blackberries and Honey

Serves: 6
Prep / cook time 15 minutes prep, 1 hour cooking

This delicious roast is comfort food at its most satisfying. Taken from the website, it’s a great crowd-pleaser and ideal for serving to friends or family when you want to dish up something a bit different. The sweetness of the blueberries and honey gives it even more of the comfort factor!



For the roast

1 x 1.3kg/3lb lean lamb whole leg joint

Salt and freshly milled black pepper

2 fresh rosemary sprigs

2 large garlic cloves, peeled and cut into slivers

3 red onions, peeled and cut into small wedges

30ml/2tbsp olive oil

150ml/¼pint white wine

For the marinade

100g/4oz fresh blackberries

30ml/2tbsp runny honey

Grated zest and juice of 1 lime

For the gravy

15ml/1tbsp plain flour

600ml/1pint good, hot lamb stock



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 into the slits 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.


To make the gravy, place the roasting tin on the hob, spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon. Add a little stock and stir again, scraping the base of the pan to release any rich lamb sediment.


Add the remaining stock and any meat juices from plate with the lamb, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.


Delicious when served with the lamb's own gravy, roast potatoes and red onions.