Honey Herb Roast Leg of Lamb

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
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If you're looking to elevate your dinner game with minimal fuss, this Honey Herb Roast Leg of Lamb is an absolute must-try. It's a beautifully aromatic dish that combines savory herbs with a touch of sweetness, making it perfect for a special occasion or a cozy family gathering.

Ingredients for Honey Herb Roast Leg of Lamb

Leg of lamb is the star of this dish. It's tender and flavorful, perfect for roasting. Honey adds a subtle sweetness that balances the savory notes. Olive oil helps to create a beautiful crust and keeps the lamb moist. Fresh rosemary and thyme bring a fragrant, earthy flavor that pairs perfectly with lamb. Garlic adds depth and a slight pungency. Lemon zest brightens up the dish with a hint of citrus. Salt and black pepper enhance all the flavors. Onions and carrots complement the lamb and soak up its juices, becoming deliciously tender. Finally, chicken stock keeps everything moist and adds a touch of richness to the drippings.

Tips & Tricks

  • Use a meat thermometer to ensure perfect doneness without guesswork.
  • Prepare the honey-herb mixture a day ahead to save time and deepen flavors.
  • Let the lamb come to room temperature before roasting for even cooking.

Serving Suggestions

This roast pairs wonderfully with creamy mashed potatoes or a light couscous salad. A side of roasted seasonal vegetables would complement the flavors nicely. And don’t forget a good glass of red wine to bring it all together.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs. Just use about a third of the amount since dried herbs are more concentrated.
How do I store leftovers?
Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep it from drying out.
What if I don’t have chicken stock?
Vegetable stock or even beef stock can be used as a substitute.

Honey Herb Roast Leg of Lamb Recipe Walkthrough

Start by preheating your oven to 375°F. This gives you the perfect temperature to render the fat and cook the lamb evenly. In a small bowl, mix together the honey, olive oil, chopped rosemary, thyme, minced garlic, lemon zest, salt, and pepper. Make sure everything is well combined; you'll want the flavors to meld beautifully.

Place the leg of lamb in a roasting pan. Take your time rubbing the honey-herb mixture all over the lamb. Trust me, getting your hands a little dirty here is worth it. Arrange the quartered onions and carrot chunks around the lamb. They’ll roast up wonderfully and add even more flavor to the dish.

Pour the chicken stock into the pan. This not only helps to keep everything moist but also creates a lovely base for a potential gravy later on. Cover the pan loosely with foil. This step is key to ensuring the lamb cooks evenly without drying out.

Roast the lamb for 1 hour and 30 minutes. This is the perfect window to relax or prep any sides you plan to serve. After the initial roasting time, remove the foil and let it roast for an additional 30 minutes, or until your meat thermometer reads 145°F for medium-rare. This final step helps develop a nice crust. Once done, let the lamb rest for 15 minutes before carving. This rest period helps the juices redistribute, keeping the meat succulent.

Why You'll Love This Recipe

  • The honey and herb combination creates a deliciously caramelized crust.
  • It's an impressive yet surprisingly simple main course.
  • Perfectly roast your lamb every time with foolproof instructions.
  • Minimal prep and just a handful of ingredients.

Ingredients

1 leg of lamb (5 lbs)
1/4 cup honey
3 tbsp olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
5 cloves garlic, minced
1 tbsp lemon zest
2 tsp salt
1 tsp black pepper
2 onions, quartered
4 carrots, peeled and cut into chunks
1 cup chicken stock

Step-by-step Instructions

1. Preheat the oven to 375°F.
2. In a small bowl, combine honey, olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper.
3. Place the leg of lamb in a roasting pan and rub the honey-herb mixture evenly over the lamb.
4. Arrange onions and carrots around the lamb.
5. Pour chicken stock into the pan and cover loosely with foil.
6. Roast for 1 hour and 30 minutes, then remove foil and roast for an additional 30 minutes or until the internal temperature reaches 145°F for medium-rare.
7. Let the lamb rest for 15 minutes before carving.

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