Honey glazed Christmas lamb
Whether you’re entertaining or making dinner for the whānau, this honey glazed Christmas Lamb will be the talk of the table. Sweet and tender, it’s covered with honey, garlic, fresh herbs and lemon. Compliment this festive lamb leg with crispy parmesan spuds and seasonal grilled greens for a generous meal that will be remembered.
Ingredients
Method
Ingredients
- 1.5kg lamb leg
- 3 Tbsp honey
- 3 cloves garlic, minced
- 1 Tbsp fresh thyme leaves, chopped or 2 tsp dried thyme
- 1 Tbsp wholegrain mustard
- 1 lemon
Method
- Preheat your oven to 200°C fan bake and place the lamb in a large roasting dish.
- In a small bowl combine the honey, garlic, thyme, mustard and the zest and juice of the lemon. Season with salt and pepper, then use a spoon or pastry brush to spread over the lamb.
- Place in the oven to roast for 20 minutes. Reduce the temperature to 170°C and cook for a further 1 hour for medium or 1 ½ hours for well done, covering with foil if the outside is caramelising too quickly.
- Cover loosely with foil and allow to rest for 15 minutes.
- To serve, slice the lamb as desired and place on a platter.
Top tip: Make a simple salsa verde to elevate your Christmas lamb by combining half a cup of finely chopped parsley with half a cup of finely chopped coriander, two teaspoons of chopped capers, a minced garlic clove, a quarter cup of olive oil and the juice of one lemon, in a small bowl or jug. Season with salt and pepper to taste and spoon over the lamb to serve.
Here’s how to make irresistible crispy parmesan potatoes to serve alongside your lamb. Cut a kilo bag of washed potatoes in half lengthwise and place on a large baking tray. Toss together with a generous drizzle of olive oil and season with salt and pepper. Cook for 30-35 minutes in a preheated oven at 180°C fan bake or until cooked through and beginning to brown. Turn the potatoes and sprinkle over a cup of grated parmesan. Roast for a further 10 minutes, or until the parmesan is melted and golden brown. Garnish with a small handful of chopped sage and thyme before serving.