Roasted Manx Lamb

Ingredients:
Serves 6
1.5kg/3lb boned loin, leg or shoulder of Manx lamb
Marinade
2 cloves, garlic, peeled and crushed
1 tsp each ground cinnamon and paprika
2 tsp dried tarragon
50g/2oz Manx butter

Cooking Instructions:
Rub the marinade all over the joint of lamb, cover and refrigerate overnight.
Place in a roasting dish, cover and cook in a pre-heated oven 180C/350F/Gas4 1.5 hours for pink and 2 hours for well done. Turn the
lamb once or twice during the cooking period so it browns all over.
Make a warm fruit dressing by combining the segments of an orange with a few autumn blackberries and the fruit of a pomegranate in a little Madeira.
Heat gently and serve as an accompaniment with seasonal vegetables.
 
VARIATIONS ON THE THEME OF ‘C’:
 
Beef:  
Make a marinade with 2 tsp dried powdered bay leaf and 1 tsp allspice with a good amount of ground black pepper plus the butter and crushed garlic. This time make a warm sauce of marmalade and toasted pine
nuts in a brandy and butter base.
 
Pork:  
Marinade your favourite pork roast with 1 tbsp tomato puree, 1 tsp dried oregano and 1 tsp nutmeg worked together with the garlic and butter.
For a warm sauce use chopped black olives, red wine, chopped fresh parsley and lemon juice.