This retro recipe from 1979 uses pantry staples like cinnamon, nutmeg and ginger to coat the meat, then simmers apple slices in a simple honey sauce while the roast finishes in the oven. It’s a flexible dish that works just as well for a family meal as it does for a dinner with guests. And since the pan drippings are minimal, the sauce does the heavy lifting — giving you a finished dish that feels pulled together without any fuss.
Apple and 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
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: 1Amount 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.
