Traditional British Scones
Not too many
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
- 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%
- 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
- 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.
- Rub this mixture all over the lamb.
- Get 6 of the plums and stick them in the rolled lamb. Try and get them right inside.
- Roughly chop the onions and carrots.
- 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.
- Regularly baste the lamb using the juices in the bottom of the tray.
- About 15 minutes from the end of cooking, add the remaining plums to juices in the roasting tray.
- 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.
- 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.
- Using a potato masher, mash up the plumbs, scrape any roasted bits from the bottom of the pan.
- Reduce the sauce until it has thickened. You can always use a bit of cornstarch if needed. Season to taste.
- Sieve the sauce and serve.
- Leave the lamb on the warmed serving dish or wooden board and drizzle some sauce on top.
- Put the rest in a jug for pouring and add to the table with your choice of Christmas potatoes and vegetables.
- Get stuck in!
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