This rosemary honey leg of lamb roast is provides a new spin on that ever popular favorite, roast lamb. Serve with side dishes such as honey mustard carrots, snow peas, corn on the cob, mixed vegetables and roast vegetables (potatoes, sweet potatoes, pumpkin, parsnip etc.) and a well balanced nutritious roast meal is yours.

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Ingredients

• 2½ Kg Leg of Lamb
• 4 Cloves of Garlic
• 1 Bunch of Fresh Rosemary
• 2 Tablespoons of Olive Oil
• 2 Tablespoons of Honey
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)
• Sun-Dried Tomatoes (to serve)
• Pitted Kalamata Olives (to serve)

Method

1. Preheat oven to 180 Degrees C (160 Degrees C for a fan forced oven)
2. Peel and cut garlic into slivers
3. Unwrap lamb and pat dry with paper towels and then; using a small sharp knife, make a number of small deep cuts into the top surface of the lamb.
4. Season lamb with a little freshly ground sea salt and some freshly ground black pepper
5. Use a small pastry brush or the back of a spoon to paint a little honey over all surfaces of the lamb
6. Insert garlic slivers and torn rosemary sprigs into the cuts
7. Place lamb into lightly greased roast dish. Use non-stick cooking spray if you prefer.
8. Drizzle lamb with olive oil
9. Place lamb into oven and roast for around 105 minutes (for medium done meat).
10. Remember to baste every 15 to 20 minutes
11. When meat is cooked to your liking remove it from oven and immediately drizzle with remaining honey then let your roast rosemary honey lamb to sit for 15 minutes before carving and serving.

Tip:

Using a boneless leg of lamb makes for much easier carving of the roast but you will need to adjust the cooking time according to weight, approximately 20 minutes per 500 grams.

Serving Rosemary Honey Lamb Roast:

Serve with sun-dried tomatoes, olives and side dishes (veggies, salad etc.). Honey mustard carrots, snow peas, silver beet and rosemary roast potatoes partner lamb very well indeed. Roast vegetables (parsnip, carrots, pumpkin, sweet potatoes, onions etc.) are also commonly served with a rosemary honey lamb roast.

• Drizzle with gravy if desired
• Mint sauce always goes well with lamb

Yield:

• 6 Adult Servings (more if using a boneless leg of lamb)
• If you have enough left over then steam or boil some vegetables, reheat lamb and tomorrow’s diner is ready to serve.
• Try using any left over roast lamb for sandwiches

Tip:

Reheating the roast lamb in the microwave oven works best if you slice the lamb, smother in gravy and cover microwave safe dish with plastic cling wrap (to guard against the meat from overly drying out or becoming stringy).

Preparation:

15 Minutes

Cooking Time:

105 Minutes

Do enjoy!