Apple & spice roast: A retro recipe for lamb, beef or pork

Name: Apple & spice roast
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 4 to 5-pound leg of lamb roast, or beef rib roast, or pork loin center rib roast; 1 teaspoon salt; 1/8 teaspoon pepper; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 cup honey; 1/4 cup water; 1 tablespoon lemon juice; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 2 medium apples, cored and cut in wedges

Categories: 1970s, Fall, Retro dinner recipes, Vintage food & drink, Vintage meat recipes

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Apple & spice roast: Lamb, beef or pork (1979)

Cinnamon, ginger, and nutmeg make a crisp coating for lamb, beef or pork in this apple & spice roast recipe. Simmer apples in a honey and spice syrup to serve with every succulent slice.

You’ll find this seasoning “rub” and fruit sauce combination will complement a leg of lamb, roast or pork loin roast, too. Try one of these special roasts for a festive company dinner.

Since pan drippings are minimal when roasting, this sauce begins with honey and water. (Shown: a roasted leg of lamb.)

Apple & spice roast

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 3 hours 15 minutes

Additional Time: 15 minutes

Total Time: 3 hours 45 minutes

Ingredients

4 to 5-pound leg of lamb roast, or beef rib roast, or pork loin center rib roast
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup honey
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 medium apples, cored and cut in wedges

Instructions

Rub outside of roast with mixture of the 1 teaspoon salt, the pepper, ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.
Place meat, fat side up, on a rack in shallow roasting pan.
Insert meat thermometer into center of roast so bulb reaches thickest part of the meat and doesn’t touch bone.
Roast, uncovered, in 325 (F) oven according to timings in chart above or till meat reaches desired doneness.
Transfer to serving platter.
Let stand 15 minutes.
Meanwhile, in medium skillet combine honey, water, lemon juice, and remaining spices; bring to boiling.
Add apple wedges.
Simmer, covered, over low heat 8 to 10 minutes or just till tender.
Garnish serving platter with some of the apples and endive, if desired; serve remaining sauce with meat slices.

Notes

Meat timing: (recipe above uses lamb, medium)

Lamb

2 to 2-1/2 hours (rare) -- 140 (C) / 248 (F)
2-1/2 to 3-1/4 hours (medium) -- 160 (C) / 320 (F)
3 to 3-1/2 hours (well) -- 170 (C) / 338 (F)

Beef

2 to 2-1/2 hours (rare) -- 140 (C) / 248 (F)
2-1/2 to 3-1/4 hours (medium) -- 160 (C) / 320 (F)
2-3/4 to 4 hours (well) -- 170 (C) / 338 (F)

Pork

2-1/2 to 3 hours (well) -- 170 (C) / 338 (F)

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 658Total Fat: 39gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 221mgSodium: 155mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 61g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE: Cranberry-glazed pork roast (1993)

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