Honey Glazed Roast Lamb With Honey Mint Sauce
Cook Time: 3 hours
Prep Time: 15 minutes
Total Time: 3 hours 15 minutes
Description:
When you gather friends and family for a leisurely Sunday lunch, the focus should be on enjoying each other’s company rather than laboring in the kitchen. This succulent Honey Glazed Roast Lamb emerges as an impeccable choice, especially when infused with the aromatic essence of rosemary and the sweet allure of honey. The result is a beautifully caramelized roast that boasts a delightful golden hue, complemented perfectly by a refreshing honey-sweetened mint sauce that stands apart from the tangy vinegary notes of traditional accompaniments. For an extraordinary dining experience, serve this mouthwatering lamb alongside a creamy gratin of Dauphinoise Potatoes and tender braised leeks, transforming an ordinary meal into something truly special.
Recipe Category:
Lamb/Sheep
Keywords:
Meat, Oven, Less than 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 2 cups |
| Salt | 1 teaspoon |
| Fresh ground black pepper | ¼ teaspoon |
| Ground cinnamon | 2-3 pinches |
| Fresh rosemary | 1 tablespoon |
| Leg of lamb | 1 (approximately 4-6 pounds) |
| Onion | 1 medium |
| Carrots | 2 large |
| Clear honey | 10 tablespoons |
| Dry cider | 1 cup |
| Cornstarch | 1 tablespoon |
| White wine vinegar | 3 ½ tablespoons |
| Fresh mint | 2-4 tablespoons |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 571.3 |
| Total Fat | 34.5 g |
| Saturated Fat | 14.8 g |
| Cholesterol | 170.9 mg |
| Sodium | 448.6 mg |
| Total Carbohydrates | 14.7 g |
| Dietary Fiber | 1 g |
| Sugars | 10.1 g |
| Protein | 48 g |
Instructions
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Prepare the Oven: Preheat your oven to a steady temperature of 350°F (175°C), ensuring it is adequately heated for optimal cooking.
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Season the Lamb: In a small bowl, combine the flour, salt, fresh ground black pepper, ground cinnamon, and finely chopped fresh rosemary, mixing thoroughly. Rub this mixture generously over all sides of the leg of lamb, ensuring that the flavors penetrate the meat evenly.
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Arrange the Vegetables: In the bottom of a spacious roasting tin, lay down the sliced onion and carrots, forming a flavorful bed upon which the lamb will rest. Place the seasoned leg of lamb directly on top of the vegetables, allowing the juices to mingle and enhance both the meat and the vegetables during roasting.
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Roasting Process: Insert the roasting tin into the preheated oven and roast the lamb, allowing approximately 25 to 30 minutes of cooking time for every 500g (1 lb 2oz) of meat. If you prefer a pinker interior, reduce the roasting time accordingly. To ensure even cooking, gently turn the joint halfway through the roasting process.
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Prepare the Honey Mint Sauce: While the lamb is roasting, prepare the honey mint sauce. In a small saucepan, warm the white wine vinegar and clear honey over low heat, stirring until the honey has completely dissolved. Once combined, fold in the finely chopped fresh mint, allowing the sauce to cool slightly.
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Finishing Touches: About 30 minutes before the lamb is scheduled to finish cooking, carefully remove the roasting tin from the oven. Using a spoon, strain off any excess fat, taking care to leave the flavorful vegetables intact. Return the lamb to the roasting tin with the best side facing up.
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Glaze the Lamb: Generously spread the clear honey over the top of the leg of lamb, ensuring it coats the meat evenly. Pour the dry cider into the roasting tin, allowing it to mingle with the vegetables and any remaining juices.
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Increase Oven Temperature: Return the roasting tin to the oven, this time increasing the heat to 375°F (190°C). Continue roasting the lamb for the remaining time, basting the meat once or twice with the pan juices to encourage a rich and flavorful glaze.
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Serve the Dish: Once the lamb is perfectly roasted and reaches your desired doneness, carefully transfer both the joint and the vegetables to a hot serving platter, allowing it to rest while you prepare the gravy.
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Make the Gravy: In the same roasting tin, blend the cornstarch with 1 tablespoon of cold water until smooth. Add this mixture to the drippings in the tin and bring to a boil over medium heat, stirring continuously for a few minutes until the gravy thickens beautifully.
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Final Touches: Strain the gravy into a hot sauceboat, ensuring a smooth consistency without any lumps.
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Serving Suggestion: Present the beautifully roasted lamb alongside the hot cider gravy and the refreshing honey mint sauce, encouraging your guests to indulge in the delightful flavors of this special dish.
This recipe for Honey Glazed Roast Lamb with Honey Mint Sauce is sure to elevate your Sunday lunch, creating a memorable culinary experience for you and your loved ones, as the sweetness of honey and the aromatic freshness of mint work in perfect harmony to create a dish that is both comforting and celebratory.
