Honey Roasted Leg of Lamb
Honey-roasted leg of lamb with rosemary, served with buttered peas & asparagus. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tomaikens.co.uk.
Cooking tools:
- Roasting pan
- Instant-read thermometer
- Roasting fork
- Fine-mesh sieve
- Kitchen scale
- Grater
- Pastry brush
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Pan
- Whisk
- Measuring spoon
- Colander
- Peeler
- Aluminum foil
- Plastic wrap
- Spoon
Ingredients
- 1 leg of Lamb (1.5kg in weight) on the bone
- 1 bulb of garlic cloves, cut in ½ or ¼ pieces depending on size
- 1 small bunch of rosemary with flowers
- 12g coarse sea salt
- 100ml olive oil
- 1 1/2 tbsp honey
- 2 peeled onions, peeled
- 3 peeled carrots, peeled
- 500ml white chicken stock
- 100g banana shallots, peeled and finely diced
- 200g soft English lettuce, cut thinly (alternatively you can use gem lettuce)
- 400g shelled & cooked peas
- 50ml veg stock
- 50g butter
- 50ml double cream
- 4 spring onions, sliced thinly
- 1tsp chopped parsley
- 1 tsp chopped chervil
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