Honeyed Welsh Lamb

Preheat the oven to 400ºF. Place the lamb in a roasting pan and brush with the honey. Mince one sprig of rosemary and sprinkle it over the lamb along with the minced garlic. Season with salt and pepper. Place the last two sprigs of rosemary over the lamb. Using tinfoil, form a tent over the lamb and place it in the oven. Roast for 15 minutes and then reduce the heat to 350ºF.

Continue roasting for 1-1/2 to 2 hours, estimating about 20 minutes per pound. When there’s approximately 20 minutes of roasting time left, remove the tinfoil from the lamb, allowing the skin to brown and crisp. Depending on desired level of doneness, remove the lamb when it reaches about 10 degrees below desired readout on a meat thermometer as the cut will continue to cook as it rests. A temperature of 160ºF and pink juice indicates the lamb is medium rare.

Remove the lamb from the oven and transfer it from the roasting pan to a plate. Cover it with foil and keep it warm while it rests. Next place the roasting pan on the range. Mix the cold white wine with the cornstarch. Add the mix to the roasting pan along with the honey. Stir together and heat over a low temperature until the liquid reduces by about two-thirds.

Serve the lamb with the gravy, roast potatoes and roast pears.