Honey Roast Lamb

Honey Roast Lamb
 
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by cookwitch

 
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Ingredients

Ingredients
Method
 
  • 1 lamb shoulder. (I have NO IDEA how much our one weighed but it fed 6 people amply.
  • Marinade
  • 5 tbs organic honey
  • 1 tbs garlic puree
  • 2 tbs balsamic vinegar
  • 2 tbs teriyaki sauce
  • 2 tbs dark soy sauce
  • 2 tbs Kikkoman soy sauce.
Slash the lamb deeply.
Also make smaller holes and poke slices of garlic into the holes.
Place in a large roasting tray fat side up.

Heat this marinade mixture gently in a pan until the garlic puree has dissolved and the sauce is runny.

Pour this all over the lamb, making sure it gets into the slashes.

Roast at Gas 9 for 10 minutes, this sets the glaze, then turn down to Gas 5 and roast for 20 minutes per pound, plus an extra 20.

Baste only twice during that time. The honey will catch and it will go very dark.

Take it out, wrap in foil and let it rest for about 30 minutes. It makes it much easier to carve.

Honey Roast Lamb

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This recipe was uploaded by cookwitch

 
 
The honey will catch so this will look very dark - don't panic! This is normal.

Method


Slash the lamb deeply.
Also make smaller holes and poke slices of garlic into the holes.
Place in a large roasting tray fat side up.

Heat this marinade mixture gently in a pan until the garlic puree has dissolved and the sauce is runny.

Pour this all over the lamb, making sure it gets into the slashes.

Roast at Gas 9 for 10 minutes, this sets the glaze, then turn down to Gas 5 and roast for 20 minutes per pound, plus an extra 20.

Baste only twice during that time. The honey will catch and it will go very dark.

Take it out, wrap in foil and let it rest for about 30 minutes. It makes it much easier to carve.
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