Roast Lamb with Rosemary, Garlic and Honey Glaze
Recipe
Traditional roast lamb dinner with a simple rosemary, garlic and honey glaze.
Serves: 6 people | Prep time: 10 minutes | Cooking time: 240 minutes
British | Main
Ingredients
- 1 Whole Leg of Lamb
- 2 Whole Garlic Bulbs
- 8g Fresh Rosemary
- 250ml water
Glaze ingredients
- 6g Fresh Rosemary, finely chopped
- 3 large Garlic Cloves, peeled and minced
- 50ml Honey
- Juice and zest of ½ lemon
Method
- Pre-heat the oven to 200oC/400oF/Gas Mark 6. Put the leg of lamb into a roasting dish just big enough to hold it.
- Cut the garlic bulbs in half and stuff around the lamb along with the rosemary. Pour over the water.
- Cook uncovered for 30 minutes, then turn the heat down to 160oC/325oF/Gas Mark 3. Cover loosely with foil and cook for a further 3 hours.
- Mix together all the ingredients for the glaze Turn the heat back to 200oC/400oF/Gas Mark 6, take off the foil and brush with the glaze.
- Cook for another 20 minutes, basting every 5 minutes.
- Great served with steamed spring vegetables and new potatoes.