A classic joint of lamb gently cooked with honey, soy sauce, rosemary and white wine to give tender, melt-in-the-mouth meat. Serve with roasted seasonal baby new potatoes and spring greens for a weekend meal. The leftover meat can be enjoyed later in the week in a flavour-packed minty soup, a quick rice salad or use it to make a Greek-style lunch.
Preheat the oven to gas 6, 200°C, fan 180°C. Mix the soy sauce, honey, rosemary and plenty of seasoning in a bowl. Slice each of the onions into 3 thick horizontal pieces, place in a large roasting tin, scatter with the garlic and pour over the wine and stock.
Top with the lamb, slash the flesh a few times with a sharp knife and brush with half of the honey glaze. Transfer to the oven to roast for 40 minutes. Reduce the oven temperature to gas 3, 170°C, fan 150°C. Brush with the remaining glaze, cover loosely with foil and cook for 3 hours.
Meanwhile, place the potatoes in a separate roasting tin, drizzle with the olive oil and season. Roast in the oven, for the final hour of the lamb cooking time. When the lamb is ready, remove it from the oven, place on a warmed plate, cover loosely with foil and allow it to rest for 15-20 minutes.
Thickly slice the lamb and serve it with the roasted onions and potatoes, a drizzle of the cooking juices and some spring greens. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.