Lamb with Honey Image

Lamb with Honey - Serves 6

  • Preparation time: 15 minutes
  • Average cooking time for 3lb: 1 hour 50 minutes
  • Medium 25 minutes per 450g/1lb plus 25 minutes
  • Well Done 30 minutes per 450g/1lb plus 30 minutes

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Place the lamb on a chopping board and make several slits all over the joint. Season. Divide the rosemary into smaller sprigs and use to stuff the joint with the garlic.
  3. Put the onions in a large non-stick roasting tin and place the joint on top of the onions, arrange the potatoes around the joint and toss in the olive oil and white wine. Open roast for the preferred calculated cooking time, basting occasionally with any meat juices, tossing the potatoes if necessary.
  4. In a small bowl mix together the honey, lime zest and juice, gently mash and set aside.
  5. One hour before the end of the cooking time smear the honey mixture over the joint and return to the oven. Cover the joint with foil during cooking if browning too quickly.
  6. Remove the joint and vegetables from the oven, transfer to a warmed plate, wrap loosely in foil and allow to rest for 10-15 minutes.

 

Image courtesy of EBLEX from Simplybeefandlamb.co.uk

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