Rosemary & Honey Roast Lamb
This roast leg of lamb recipe is a show-stopper for any special occasion. Tender, succulent meat infused with garlic and rosemary flavors, served alongside caramelized onions and a rich, savory jus. It's a classic yet impressive dish that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 2 onions , sliced into rings
- olive oil
- 1 tbsp honey (choose a flowery honey for flavour)
- 4 rosemary sprigs, broken into little sprigs
- leg of lamb , about 1.75kg
Instructions
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.
Yield
Serves 6
Nutrition
- Calories: 580 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 65 grams protein
- Sodium Content: 0.85 milligram of sodium
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