Guinness & Honey Glazed Lamb Loin

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 300 ml guinness stout
• 100 ml clear honey
• 250 g light muscovado sugar
• 2 kg boneless lamb loin, skinless, ask your butcher for the thick end
• wine or champagne or water
• 3 sprigs flat leaf parsley

Recipe

• 1 the glaze: put the guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.
• 2 heat the oven to 200ºc/fan 180ºc/gas 6.
• 3 season the lamb with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. then turn the heat down to 160ºc/fan 140ºc/gas 3. remove the lamb from the oven and brush all over with most of the glaze (reserving a few tablespoons), cook for a further 40-50 minutes, brushing and basting the lamb as it cooks until it's beautifully caramelised and glazed.
• 4 remove the lamb from the roasting tray and leave to rest.
• 5 pour the remaining glaze into the roasting tray, then add the wine, champagne or water. place the pan on the heat and bring everything to the boil. simmer for a few minutes until you have a thick gravy.
• 6 carve the lamb into thin slices and place on top of the colconnan (see colconnan colcannon). glaze with the guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
• 7 my notes: i really don’t think you could get any clearer instructions than kevin dundon’s. yet the recipe is far from prescriptive. and i just love his catering for varied tastes in his “season the lamb with pepper and salt, if you wantâ€? instruction! and the option of using “wine, champagne or waterâ€?. i'll be looking closely at any more of his recipes i come across.