Rosemary & honey roast lamb
Why not make the most of spring lamb with this stylish but so simple roast
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 30 minutes
- Heat the oven to 200C/fan 180C/gas 6. Put the onion rings in a roasting tray with 4 tbsp water. sit the lamb on top and rub the surface of the meat with oil and then the honey. stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. stuff the rosemary sprigs into the holes. season well.
- Roast for 1 hour 15 minutes for medium rare, 1 hour 30 minutes for medium, 1 hour 45 minutes for medium-well done and 2 hours for well done. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks and cover the skin with foil if it starts to get too dark.
- Once cooked, rest on a plate or board for 20-30 minutes under foil. Serve with roast potatoes and any juices.
Per serving
391 kcalories, protein 42.3g, carbohydrate 4.1g, fat 22.9 g, saturated fat 10.9g, fibre 0.3g, salt 0.24 g
Recipe from olive magazine, April 2009.
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 30 minutes
Ingredients
Per serving
391 kcalories, protein 42.3g, carbohydrate 4.1g, fat 22.9 g, saturated fat 10.9g, fibre 0.3g, salt 0.24 g
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28 March 2010
Elizabeth rated this recipe
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