Traditional British Scones

Servings

9

Ready In

25 mins

Calories

Not too many

Good for

Anytime

About this recipe

These awesome crumbly scones are your classic sweet treat for a Sunday afternoon, well, any afternoon. On their own they’re great but you can’t have them without lashings of  jam and clotted cream

Nutrition Facts

  • Total Fat 8g 10%
  • Saturated Fat 5.2g 26%
  • Trans Fat 0g 0%
  • Cholesterol 20mg 7%
  • Sodium 10mg 0%
  • Vitamin D 11mcg 60%
  • Potassium 190mg 4%
  • Total Carbohydrate 42g 15%
  • Dietary Fiber 2g 7%
  • Total Sugars 2g 7%
  • Protein 5g 10%
  • Calcium 54mg 4%
  • Iron 2mg 10%
Roast Leg of Lamb with Plumb Sauce
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 
What You Need
  • 4-5 lb. /2kg boneless leg of lamb rolled
  • 16 dark plums halved and stoned
  • 6 garlic cloves
  • ¾ tsp. fennel seeds lightly crushed
  • 1/2 tsp. paprika
  • A few sprigs fresh thyme
  • A few sprigs of fresh rosemary
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 star anise S
  • alt & pepper
  • 500 ml lamb stock
  • 500 ml red wine a good one
  • 1 tbsp. butter
  • 4 carrots
  • 4 onions
What You Do
The Prep
  1. Finely chop two garlic cloves, and a handful of rosemary and a handful of time, and mix it together with a good amount of olive oil and salt and pepper.
  2. Rub this mixture all over the lamb.
  3. Get 6 of the plums and stick them in the rolled lamb. Try and get them right inside.
  4. Roughly chop the onions and carrots.
The Cook
  1. Pace the lamb in a roasting dish on the carrots, and roast in a pre-heated oven at 325F/170C for about 1 hour & 15 minutes, about 15 minutes for every lb./450g for rare, 20 minutes for medium-rare, 25 minutes for medium, and so on.
  2. Regularly baste the lamb using the juices in the bottom of the tray.
  3. About 15 minutes from the end of cooking, add the remaining plums to juices in the roasting tray.
  4. When the lamb is ready, remove from the tray, place on a warm dish or wooden board and cover with foil and a tea towel (cloth) to allow the meat to relax and all the juices to evenly distribute back throughout the meat.
  5. Remove the onions and carrots from the tray, place the tray on the hob, add the stock, wine and remaining herbs and spices, bring to a boil and then simmer.
  6. Using a potato masher, mash up the plumbs, scrape any roasted bits from the bottom of the pan.
  7. Reduce the sauce until it has thickened. You can always use a bit of cornstarch if needed. Season to taste.
  8. Sieve the sauce and serve.
Serving
  1. Leave the lamb on the warmed serving dish or wooden board and drizzle some sauce on top.
  2. Put the rest in a jug for pouring and add to the table with your choice of Christmas potatoes and vegetables.
  3. Get stuck in!

Equipment used in this recipe

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