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Honey Glazed Roast Lamb with Honey Mint Sauce

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Ingredients

  • 2 tbsp plain flour

  • 1 tsp Salt

  • Black Pepper

  • ¼ level tsp ground Cinnamon

  • 2 to 3 sprigs of fresh Rosemary, bruise leaves

  • 1 whole Leg of Lamb (1.7 to 2kg)

  • 1 large Onion, peeled and thickly sliced

  • 2 medium Carrots, peeled and thickly sliced

  • 2 tbsp Clear Honey

  • 300ml Dry Cider

  • 1 level tbsp Cornflour


Honey mint sauce

  • 100ml White Wine Vinegar

  • 2 tbsp Clear Honey

  • 4 to 6 tbsp fresh Mint, finely chopped

Method

  1. Combine flour, salt, pepper, cinnamon and rosemary, rub well into the lamb on all sides

  2. Lay the onion and carrot at the bottom of the roasting tin, place the lamb on top

  3. Roast at 180°C allowing 25 to 30 minutes per 450g, less for pinker meat

  4. Turn the joint half way through to cook evenly

  5. About 30 minutes before end of cooking time, lift out the meat and strain fat

  6. Replace the meat, best side up

  7. Spread with the honey and add the cider to the pan

  8. Return to oven, increasing heat to 190°C and finish roasting, basting once or twice

  9. Lift the joint and vegetables out onto serving platter

  10. Blend the cornflour with 1 tbsp cold water

  11. Add to the roasting tin and boil, stir a few minutes to make a gravy

  12. Strain into a hot sauceboat

  13. Serve the lamb with the hot cider gravy and honey mint sauce


Honey mint sauce

  1. Warm the vinegar and honey until the honey has dissolved

  2. Then stir in the mint and leave to cool

Notes

© 2025. Feel free to use any of these... if you invite us to the tasting!

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