PREP TIME: 10 min
COOK TIME: 50 min
READY TIME: 1 hour
CALORIES: 560 (per serving)
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- 1.5 kg (3 lb) leg of lamb
- 4 cloves garlic, sliced
- 4 sprigs rosemary
- ¼ cup (2 fl oz) honey
- ¼ cup Dijon mustard
- ½ cup (4 fl oz) dry white wine
- 2 tablespoons chopped mint
1 Cut small slits in lamb, and press pieces of garlic and small sprigs of rosemary into slits.
2 Place lamb on a rack in a baking tray and add 1 cup (8 fl oz) water to the bottom of the baking dish.
3 Bake lamb in a preheated 200°C (400° F) oven for 40 minutes. Combine honey and mustard, and brush over lamb. Bake for a further 10 minutes or until lamb is cooked to your liking. Remove lamb from baking dish, cover and set aside.
4 Place baking dish over medium heat. Add wine and mint, and stir until sauce boils. To serve, slice lamb and serve with mint sauce and roasted vegetables.
Calories: 560 kcal
Fat: 32 g
Carbs: 6 g
Protein: 65 g
GINGER GLAZE: Use 1/3 cup of ginger marmelade instead of honey.
ORANGE GLAZE: Use 1/3 cup of orange marmelade instead of honey.
THYME LAMB: Use 6 sprigs of fresh lemon thyme instead of rosemary.
OREGANO LAMB: Use 6 sprigs of fresh oregano instead of rosemary.