The Pioneer Woman Tasty Kitchen
Profile Photo

Honeyed Welsh Lamb

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A delicious and aromatic roasted leg of lamb recipe from Wales.

Ingredients

  • FOR THE LAMB:
  • 1 whole Leg Of Lamb, 4-6 Pounds
  • 4 Tablespoons Honey
  • 3 sprigs Fresh Rosemary, Divided
  • 2 cloves Garlic, Minced
  • Salt And Pepper, to taste
  • FOR THE GRAVY:
  • 2 Tablespoons Cold White Wine
  • 1 Tablespoon Cornstarch
  • 3 Tablespoons Honey

Preparation

Preheat the oven to 400ºF. Place the lamb in a roasting pan and brush with the honey. Mince one sprig of rosemary and sprinkle it over the lamb along with the minced garlic. Season with salt and pepper. Place the last two sprigs of rosemary over the lamb. Using tinfoil, form a tent over the lamb and place it in the oven. Roast for 15 minutes and then reduce the heat to 350ºF.

Continue roasting for 1-1/2 to 2 hours, estimating about 20 minutes per pound. When there’s approximately 20 minutes of roasting time left, remove the tinfoil from the lamb, allowing the skin to brown and crisp. Depending on desired level of doneness, remove the lamb when it reaches about 10 degrees below desired readout on a meat thermometer as the cut will continue to cook as it rests. A temperature of 160ºF and pink juice indicates the lamb is medium rare.

Remove the lamb from the oven and transfer it from the roasting pan to a plate. Cover it with foil and keep it warm while it rests. Next place the roasting pan on the range. Mix the cold white wine with the cornstarch. Add the mix to the roasting pan along with the honey. Stir together and heat over a low temperature until the liquid reduces by about two-thirds.

Serve the lamb with the gravy, roast potatoes and roast pears.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce
Profile Photo by The Gourmet Country Girl in Main Courses
This is the best lamb meatball recipe to make if you...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Moussaka Rolls
Profile Photo by Caroline in Main Courses
Juicy lamb cooked in a sauce of tomato, oregano and red...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Individual Shepherds Pie
Profile Photo by Caroline in Main Courses
The ultimate comfort dish, great to make ahead and to serve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Honey Orange Lamb Cutlet
Profile Photo by Caroline in Main Courses
Rich and tender lamb cutlets, glazed with a sticky and sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy