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.
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.
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.
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.