Honey Baked Lamb

By Market Magazine


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  • 2.5 kg 2.5 lamb leg roast

  • 2 2 garlic cloves, thinly sliced

  • 1/4 cup 1/4 (60ml) olive oil

  • 1 Tbsp 1 Wild Nectar Organic Honey

  • 1 Tbsp 1 Dijon mustard

  • 2 tsp 2 thyme leaves

  • Salt and pepper

  • 2 2 brown onions, peeled, sliced into 1cm rounds

  • 1 kg 1 brushed potatoes, peeled and chopped


  • Preheat oven to 200°C, fan-forced. Grease and line baking tray with baking paper.
  • Make 1cm-deep cuts in skin of lamb and push slice of garlic into each.
  • Combine 2 Tbsp oil, honey, mustard and thyme in small jug. Season with salt and pepper. Brush honey mixture over lamb.
  • Place onions in single layer on base of large roasting pan. Top with lamb. Bake in oven for 35 minutes.
  • Meanwhile, place potatoes in saucepan of salted boiling water. Cook for 10 minutes or until just tender. Drain. Return potatoes to saucepan and shake to scuff their edges.
  • Arrange potatoes around lamb. Drizzle with remaining oil and season with salt. Roast lamb and potatoes for a further 45 minutes for lamb to be cooked medium-rare.
  • Remove lamb from oven and rest for 15 minutes before carving.

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