Honey and Garlic Roast Lamb
Honey gives flavour to the lamb and makes the potatoes a wonderful golden colour
Ingredients
- 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
Instructions
- 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.
Notes
This recipe was made with our Rainforest honey
Recipe Ingredient – Rainforest Honey
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