Leg of Lamb with Garlic and Rosemary, coated with Honey and Mustard

The combination of flavours in this dish is a real taste sensation

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Preparation time: 10 minutes

Cooking time: Medium: 25 minutes per 500g plus 25 minutes

Well done: 30 minutes per 500g plus 30 minutes


1 leg of lamb, approximately 1.6 kg

5 cloves of garlic, crushed

2 tablespoons olive oil

2 good sprigs of fresh rosemary, finely chopped

Salt and pepper

250ml hot water

60 ml dry white wine

4 tablespoons honey

2 tablespoons Dijon mustard


Take the leg of lamb out of the fridge 1 hour before cooking.

Preheat the oven to Gas mark 4-5/180-190°C,

Mix the garlic with the oil and rosemary. Use your hands to coat the lamb all over with this mixture, rubbing well in. Season.

Place the lamb on a rack in a roasting tin. Pour the water and the wine into the tin and roast for your calculated cooking time.

Mix together the honey and mustard. Brush on to the lamb 10 minutes before the end of cooking time.

Wrap the lamb in foil and allow to rest for 10 minutes.

Meanwhile, place the roasting tin over a medium heat and add 150 ml of boiling water. Stir well with a small whisk or spoon to release any rich sediment. Strain the sauce into a jug.

Carve the lamb into slices and serve with the sauce.

Recipes and images courtesy of

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