Name: Roast lamb with honey, mustard and thyme glaze
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 1
Ingredients: 2.5kg lamb leg roast; 2 garlic cloves, thinly sliced; 60ml olive oil; 28.60 gm honey; 23.40 gm Dijon mustard; 2 tsp thyme leaves; 2 brown onions, peeled, sliced into 1cm rounds; 1kg brushed potatoes, peeled, chopped; 1kg Kent pumpkin, seeded, cut into large wedges; Steamed green peas, to serve; Fresh thyme sprigs, to serve

Roast lamb with honey, mustard and thyme glaze

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Prep Time:
15 minutes

Cook Time:
95 minutes

Total Time:
110 minutes

Impress guests with succulent roast lamb coated in a sweet and savory honey, mustard, and thyme glaze.

Ingredients:

2.5kg lamb leg roast
2 garlic cloves, thinly sliced
60ml olive oil
28.60 gm honey
23.40 gm Dijon mustard
2 tsp thyme leaves
2 brown onions, peeled, sliced into 1cm rounds
1kg brushed potatoes, peeled, chopped
1kg Kent pumpkin, seeded, cut into large wedges
Steamed green peas, to serve
Fresh thyme sprigs, to serve

Instructions:

Preheat your oven to 200C. Prepare a baking tray by greasing and lining it with baking paper.
Score the lamb skin with 1cm deep cuts and insert a slice of garlic into each cut. Mix 2 tbsp of oil, honey, mustard, and thyme in a small jug. Season with salt and pepper. Brush the honey mixture over the lamb. Arrange onion slices in a single layer at the bottom of a large roasting pan. Place the lamb on top. Roast in the oven for 35 mins.
Next, gently place the potatoes in a pot of boiling salted water and cook for 10 minutes until they are just tender. Drain the potatoes and then return them to the pot, giving them a gentle shake to roughen their edges.
Place the potatoes decoratively around the lamb and drizzle with half of the remaining oil. Season with salt. Put the pumpkin on the tray and drizzle with the rest of the oil. Season with salt and pepper. Roast everything for an additional 45 minutes until the lamb is medium-rare. Take the lamb out of the oven and let it rest for 15 minutes. Keep the potatoes and pumpkin warm.
Garnish the lamb with fragrant fresh thyme sprigs, then slice and serve alongside roast potatoes, pumpkin, peas, and flavorful pan juices.

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