Salted honey and rosemary lamb with roasties and rainbow carrots
This one-tray wonder is a great option for Sunday roast, Mother's Day or even Easter. Rub your lamb leg with a garlic and rosemary marinade then brush with salted honey for a sticky, glazed centrepiece to serve 6.
- Preheat the oven to gas 3, 160 ̊C, fan 140 ̊C. Use a small sharp knife to pierce holes about 4cm deep all over the lamb, then season well with sea salt. In a small bowl, combine the chopped rosemary and garlic with 6 tbsp olive oil.
- Rinse the chopped potatoes and tip into one side of a large, rimmed baking tray. Put the carrots in the other half of the tray. Toss the carrots with 1 tbsp oil, then toss the potatoes in half the rosemary- garlic oil and spread out in a single layer over half of the tray; add the whole rosemary sprigs. Put the lamb in the centre of the tray and rub with the remaining rosemary-garlic oil.
- Roast for 1 hr 45 mins. Mix the honey with ¼ tsp flaky sea salt and dab all over the lamb with a pastry brush. Return to the oven, increase the temperature to gas 7, 220 ̊C, fan 200 ̊C, then roast for a final 15 mins. Transfer the lamb to a warmed plate, then set aside to rest, covered loosely with foil, for at least 20 mins. Keep the veg warm while the lamb rests.
- Meanwhile, make the mint sauce. Finely chop the mint leaves with the sugar (this helps to stop oxidisation), then mix well in a bowl with 3 tbsp boiling water and the vinegar. Serve alongside the roast lamb, potatoes and carrots.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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