Honey Lamb

The Ingredients:

  • 2.5kg lamb leg roast
  • 2 garlic cloves, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 1 tbsp Wild Nectar Organic honey
  • 1 tbsp Dijon mustard
  • 2 tsp thyme leaves
  • 2 brown onions, peeled, sliced into 1cm rounds
  • 1kg brushed potatoes, peeled, chopped

The Method:

  1. Preheat the oven to 200C. Grease and line a baking tray with baking paper.
  2. Make 1cm deep cuts in the skin of the lamb and push a slice of garlic into each.
  3. Combine 2 tbsp of the oil, Wild Nectar Organic honey, mustard and thyme in a small jug. Season with salt and pepper. Brush honey mixture over the lamb. Place onion in a single layer on the base of a large roasting pan. Top with the lamb. Bake in the oven for 35 mins.
  4. Meanwhile, place potatoes in a saucepan of salted boiling water. Cook for 10 mins or until just tender. Drain. Return potatoes to the saucepan and shake to scuff their edges.
  5. Arrange the potatoes around the lamb. Drizzle with the remaining oil and season with salt. Roast lamb and potatoes for a further 45 mins for the lamb to be cooked medium-rare. Remove lamb from the oven and rest it for 15 mins. 

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