Honey Glazed Roast Lamb With Honey Mint Sauce

Recipe by MarieRynr
READY IN: 3hrs 15mins




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