About this recipe:A simple, but deliciously different take on the traditional roast lamb. A leg of lamb is brushed with honey, roasted and served with a honey and cider gravy. Enjoy with roasted potatoes.
1 (2.25kg) leg of lamb
4 tablespoons clover honey
salt and black pepper to taste
1 sprig fresh rosemary
250ml apple cider
2 tablespoons honey
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Preheat oven to 200 C / Gas 6. Line a roasting tin with foil, letting enough foil hang from each side of the tin to create a foil tent that won't touch the meat.
Place leg of lamb into prepared tin. Warm up 4 tablespoons honey in a small saucepan over low heat. Brush the honey all over the lamb. Sprinkle with salt and black pepper to taste and place the rosemary sprig onto the lamb. Pull the ends of the foil together over the lamb and pinch the ends together to make a foil tent.
Roast lamb in the preheated oven for 15 minutes, then reduce heat to 180 C / Gas 4 and continue roasting for about 1 hour.
Open up the foil and roast an additional 20 minutes to crisp the outside of the meat. For medium-rare, roast until a meat thermometer inserted into the thickest part reads 60 degrees C. Remove the lamb from the oven and place on a warmed serving plate to rest about 15 minutes before slicing. Pour the drippings from the roasting tin into a saucepan and wrap the lamb loosely in the foil to rest.
Pour cider and 2 tablespoons of honey into the saucepan with the lamb drippings and boil over medium heat, stirring frequently, until the sauce reduces by about half, about 10 minutes. Slice the lamb and spoon sauce over the slices to serve.
How to roast lamb
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