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Garlic and Rosemary Studded Lamb Recipe


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.