Honey Glazed Roast Lamb With Honey Mint Sauce

READY IN: 3hrs 15mins
Recipe by MarieRynr

When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal.

Top Review by trasarra

Truly wonderful. The aroma of the cinnamon, rosemary and lamb filled the house while roasting and delicately flavored the lamb at first serving and leftovers. The gravy and the mint sauce are both superb. The recipe was followed as written and the lamb was so good that there are not enough adjectives to describe how much we enjoyed it. We served it with sweet potatoes and an asparagus salad. Thank you for this terrific addition to my recipe collection.

Ingredients Nutrition

Directions

  1. Heat the oven to 350°F.
  2. Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
  3. Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
  4. Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
  5. Turn the joint halfway through to cook evenly.
  6. Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
  7. About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
  8. Replace the meat, best side up.
  9. Spread with the honey, and add the cider to the pan.
  10. Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
  11. Lift the joint and vegetables on to a hot serving platter.
  12. Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
  13. Strain into a hot sauceboat.
  14. Serve the lamb with the hot cider gravy and honey mint sauce.

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