Rosemary and honey roast lamb
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 2 onionssliced
- 1.75kg leg of lamb
- oil
- 1 tbsp honey
- handful rosemary
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Put onions in a roasting tray with 4 tbsp water. Sit a 1.75k the leg of lamb on top and rub the with oil and then honey. stab the skin side of the lamb 15 times with a small, sharp knife, twisting to make small holes. Stuff a handful of small rosemary sprigs into the holes. Season well.
step 2
Roast for 1 hour 15 minutes for mediumrare, or 1½ hours for medium. 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.
step 3
Once cooked, rest on a plate or board for 20-30 minutes under foil.
