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Rosemary and honey roast lamb

• Janine Ratcliffe

Published: March 25, 2015 at 4:07 PM

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Serves 6

A little effort

Total time: 2 hrs

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Classic roast lamb treated to a sweet glaze. This succulent recipe makes the perfect family Easter dinner

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Try this recipe for rosemary and honey roast lamb, then discover how to cook the perfect roast leg of lamb and roast rack of lamb. Also make your own mint sauce to accompany this roast lamb recipe.

Enjoy our moroccan slow-roasted lamb shoulder , rich with spices and melt-in-the-mouth tender after slow cooking.

Ingredients

• 2 onions

  sliced

• 1.75kg leg of lamb

• oil

• 1 tbsp honey

• handful rosemary

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Method

• step 1

  Heat the oven to 200c/fan 180c/gas 6. Put onions in a roasting tray with 4 tbsp water. Sit a 1.75k the leg of lamb on top and rub the with oil and then honey. stab the skin side of the lamb 15 times with a small, sharp knife, twisting to make small holes. Stuff a handful of small rosemary sprigs into the holes. Season well.

• step 2

  Roast for 1 hour 15 minutes for mediumrare, or 1½ hours for medium. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks and cover the skin with foil if it starts to get too dark.

• step 3

  Once cooked, rest on a plate or board for 20-30 minutes under foil.

Authors

Janine RatcliffeFood director

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