Prepare to transform your ordinary dinner into a Mediterranean culinary masterpiece that will have your guests begging for seconds! This Roast Lamb with Lemon and Honey is not just a recipe - it's a flavor explosion that combines the tender, succulent richness of perfectly roasted lamb with the bright, sweet notes of honey and zesty lemon. Whether you're looking to impress your family or host an unforgettable dinner party, this recipe is your golden ticket to becoming a kitchen hero.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 leg of lamb
- 1/4 cup honey
- 1 lemon, juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 375°F (190°C). Position the oven rack in the lower-middle section for optimal roasting.
- In a small mixing bowl, combine minced garlic, honey, lemon juice, olive oil, salt, and freshly ground black pepper to create a marinade.
- Pat the lamb dry with paper towels to ensure a crisp exterior during roasting.
- Using a sharp knife, make several shallow cuts across the surface of the lamb to help the marinade penetrate the meat.
- Generously brush the entire leg of lamb with the prepared honey-lemon marinade, ensuring complete coverage.
- Place the lamb in a large roasting pan, fat side up, and insert a meat thermometer into the thickest part of the meat.
- Roast in the preheated oven, basting with remaining marinade every 20 minutes to keep the meat moist and develop a rich, caramelized exterior.
- Cook until the internal temperature reaches 135°F (57°C) for medium-rare, approximately 1 hour and 30 minutes.
- Remove the lamb from the oven and let it rest for 15-20 minutes, loosely tented with aluminum foil, to allow juices to redistribute.
- Carve the lamb against the grain into thin slices and serve immediately, drizzling any remaining pan juices over the meat.
Tips
- • Temperature is key: Always let your lamb come to room temperature before roasting to ensure even cooking. • Don't skip the resting period! Letting the meat rest after cooking allows the juices to redistribute, keeping the lamb incredibly tender and juicy. • Basting is crucial - each time you brush on the honey-lemon marinade, you're adding layers of flavor and creating a beautiful caramelized exterior. • Use a meat thermometer to achieve your perfect doneness. 135°F delivers a perfect medium-rare that keeps the lamb incredibly succulent. • For the most tender slices, always carve the lamb against the grain. • Pro hack: Save those delicious pan drippings to drizzle over the carved meat for an extra flavor boost!
Nutrition Facts
Calories: 412kcal
Carbohydrates: 19g
Protein: 28g
Fat: 27g
Saturated Fat: 9g
Cholesterol: 85mg
