Glazed Roast Lamb
Transform your dinner table into a feast with this **Glazed Roast Lamb**, a show-stopping centerpiece that's as delicious as it is visually stunning. This recipe features a tender, **bone-in leg of lamb** infused with the aromatic essence of **garlic, fresh rosemary, and thyme**, all roasted to perfection. A luscious glaze made from **honey, Dijon mustard, and fresh lemon juice** caramelizes beautifully over the golden crust, adding a touch of sticky sweetness and tangy depth. With its elegant scoring pattern and herb-studded surface, this dish is both rustic and refined. Perfectly suited for holidays, Sunday roasts, or celebratory gatherings, this succulent lamb pairs wonderfully with hearty sides like roasted vegetables or creamy mashed potatoes. Simple to prepare yet packed with incredible flavor, this recipe ensures a spectacular dining experience every time.
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Recipe Information
Ingredients
- 2 kg bone-in leg of lamb
- 6 cloves garlic cloves
- 4 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice, freshly squeezed
Instructions
Preheat your oven to 220°C (425°F).
Pat the leg of lamb dry with paper towels, then score the surface in a crosshatch pattern, cutting about 1 cm deep.
Peel and slice the garlic cloves into thin slivers.
Insert the garlic slivers into the cuts on the lamb. Tuck pieces of rosemary and thyme into the cuts as well.
Rub the lamb with olive oil, then season generously with salt and freshly ground black pepper.
Place the lamb in a roasting pan fitted with a wire rack.
Roast the lamb in the preheated oven for 20 minutes to develop a golden crust.
While the lamb roasts, prepare the glaze by whisking together honey, Dijon mustard, and lemon juice in a bowl.
After 20 minutes, reduce the oven temperature to 180°C (350°F). Remove the lamb from the oven and brush it generously with the glaze.
Return the lamb to the oven and continue roasting for approximately 60-70 minutes, basting with the glaze every 20 minutes. Use a meat thermometer to check doneness (57°C/135°F for medium-rare, 63°C/145°F for medium).
Once cooked to your desired doneness, transfer the lamb to a cutting board and tent it with aluminum foil. Let it rest for 15 minutes before carving.
Serve the glazed roast lamb with your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 8.8 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
