Honey Glazed Roast Lamb with Honey Mint Sauce
Elevate your next dinner with this show-stopping Honey Glazed Roast Lamb with Honey Mint Sauce. Perfect for special occasions, this recipe features a succulent, herb-infused boneless leg of lamb coated in a rich honey, garlic, and rosemary glaze, then slow-roasted to tender perfection. The lamb is finished with a golden honey drizzle for an irresistible caramelized crust. Paired with a refreshing honey mint sauce made from fresh mint, creamy Greek yogurt, and a hint of lemon zest, this dish strikes the perfect balance of savory and sweet. With easy-to-follow steps and just 20 minutes of prep time, this elegant roast is as impressive as it is approachable. Serve it as the centerpiece of your table for a memorable meal that will leave everyone raving. Perfect keywords: honey glazed roast lamb, mint sauce, special occasion dinner, rosemary lamb recipe, yogurt mint sauce.
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Recipe Information
Ingredients
- 4 pounds boneless leg of lamb
- 2 tablespoons olive oil
- 6 tablespoons honey
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 cup fresh mint leaves, chopped
- 1 cup Greek yogurt
- 2 tablespoons honey (for sauce)
- 1 teaspoon lemon zest
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Place the boneless leg of lamb on a roasting tray and pat it dry with paper towels.
In a small bowl, mix together 2 tablespoons of olive oil, 4 tablespoons of honey, minced garlic, chopped rosemary, salt, ground black pepper, and 2 tablespoons of lemon juice to create the glaze.
Rub the glaze evenly over the lamb, ensuring all sides are coated.
Cover the lamb with aluminum foil and roast in the oven for 60 minutes.
Remove the foil, baste the lamb with its juices, and drizzle the remaining 2 tablespoons of honey over the top.
Increase the oven temperature to 425°F (220°C) and roast the lamb uncovered for an additional 20-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
While the lamb is roasting, prepare the honey mint sauce. In a small mixing bowl, combine chopped mint leaves, Greek yogurt, 2 tablespoons of honey, 1 teaspoon of lemon zest, and 2 tablespoons of water. Mix well and refrigerate until ready to serve.
Once the lamb is done, remove it from the oven and let it rest for 15 minutes, tented with aluminum foil.
Slice the lamb into thin slices and serve with the honey mint sauce on the side.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 24.5 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 959 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.
