Honey and Garlic Roast Lamb

Honey and Garlic Lamb Roast

Honey and Garlic Roast Lamb

Honey gives flavour to the lamb and makes the potatoes a wonderful golden colour
Prep Time 15 minutes
Cook Time 1 hour 40 minutes


  • 1.5 kg part boned leg of lamb
  • 3 cloves crushed garlic
  • 5 cloves whole garlic skin on
  • 4 tbsp Rainforest honey
  • 2 tbsp olive oil
  • salt and pepper freshly ground (to taste)
  • 1 kg potatoes thickly sliced
  • 2 sprigs fresh oregano
  • 2 sprigs fresh rosemary
  • 3/4 cup hot vegetable stock


  • Preheat oven to 180 degrees ℃
  • Score the fat on the lamb with a sharp knife in a diamond pattern
  • Mix the crushed garlic, honey with 1 tablespoon of oil, 1/2 teaspoon salt and use this mixture to coat the lamb. Season with pepper
  • Toss the potatoes in the remaining oil, the oregano and rosemary and salt and pepper. Spread the potatoes in a large roasting pan and add the whole garlic cloves
  • Place the lamb on top of the potatoes and roast for 1 hour
  • Remove from the oven after 1 hour and add hot stock to the roasting pan and roast for 35-40 minutes. If you prefer crisp potatoes remove from pan before adding stock
  • Remove the lamb from the pan, return the pan with potatoes to the oven to keep warm. Cover the lamb with foil and rest for 15 minutes
  • Serve with potatoes and garlic and your favourite veggies.

Recipe Ingredient – Rainforest Honey

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