Roast Leg of Lamb with Honey Mustard Glaze
This glazed lamb is the most delicious way to enjoy a classic roast dinner. This is a roast leg of lamb with a honey mustard glaze and it’s the perfect centrepiece for Christmas dinner or Easter. The potatoes cook alongside the meat and we make a gravy from the pan juices making this the ultimate easy one pan dinner the whole family will enjoy!
Servings 6 people
Calories 227kcal
Ingredients
- 2.8 kilogram lamb leg roast approx size
- 1 kg potatoes chopped
- 2 cups chicken stock
- 1 tablespoon traditional gravy mix
For the honey mustard glaze:
- 3 tablespoons honey
- 1 ½ tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon wholegrain mustard
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Preheat to 180°C / 350°F. Prepare the lamb by trimming any excess fat.
- In a small bowl, mix the honey, olive oil, Dijon mustard, wholegrain mustard, garlic, lemon juice, salt and pepper.
- Spread the chopped potatoes across the base of a large roasting dish.
- Brush the entire leg of lamb with the glaze and place on top of the potatoes. Pour the chicken stock around the potatoes.
- Loosely cover the lamb with foil (ensure it isn’t touching), and roast for 65–70 minutes.
- Remove the foil, baste with the remaining glaze, and gently turn or stir the potatoes. Continue to roast uncovered for a further 30–35 minutes, or until the lamb reaches an internal temperature of 130°F / 53°C for perfectly pink meat.
- Remove from the oven and let the lamb rest for 30 minutes, loosely covered with foil. The internal temperature will rise slightly.
- Remove the lamb and potatoes from the pan and set aside. Place the baking tray over a burner on medium heat and sprinkle the traditional gravy mix into the pan with the remaining juices and whisk well. Add a little more stock or water if necessary until the gravy thickens.
- Carve the lamb and serve with a side of potatoes and the gravy.
Notes
Potatoes: Keep enough stock to prevent them drying out. Turning or stirring them halfway through uncovered cooking helps them absorb the lamb juices evenly.
Lamb: Get the lamb out of the fridge 1 hour before cooking to allow it to come to room temperature. This helps ensure that the lamb cooks evenly.
Internal Temperature: If you like your lamb more cooked, continue roasting until the internal temperature reaches 135–140°F / 57–60°C for medium-rare or 145°F / 63°C for medium/well done.
Nutrition
Calories: 227kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 579mg | Potassium: 812mg | Fiber: 4g | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 2mg
