Herbed Honey Cider Roast Lamb with Minted Honey Drizzle
Invite your friends for an unforgettable Sunday lunch with this delightful roast lamb dish, where succulent lamb takes center stage, infused with the fragrant notes of rosemary and a touch of sweetness from honey. The lamb is roasted to golden perfection, while the accompanying honey-infused mint sauce introduces a delightful twist, forgoing traditional vinegar sharpness in favor of a harmonious blend of flavors. Enhance this lavish meal with creamy Dauphinoise Potatoes and tender braised leeks, creating a feast that embodies effortless elegance and culinary sophistication. The dish's layers of flavor are sure to make your gathering a gourmet success.
8
Servings
350 kcal
Calories
13
Ingredients
Ingredients
flour
2 tablespoons
salt
1 teaspoon
fresh ground black pepper
to taste
ground cinnamon
1/4 teaspoon
fresh rosemary
2-3 sprigs (bruised leaves)
leg of lamb
1 (4 1/2 lbs)
large onion
1 (peeled and thickly sliced)
medium carrots
2 (pared and thickly sliced)
clear honey
4 tablespoons (divided)
dry cider
10 fluid ounces
cornstarch
1 tablespoon
white wine vinegar
3 1/2 fluid ounces
fresh mint
4-6 tablespoons (finely chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare your roasting tin.
2
In a small bowl, mix the flour, salt, fresh ground black pepper, cinnamon, and bruised rosemary leaves. Rub this aromatic mixture thoroughly over the leg of lamb, ensuring even coverage on all sides.
3
Arrange the thickly sliced onion and carrot at the base of the roasting tin. Place the seasoned lamb leg on top of the vegetables.
4
Roast the lamb in the oven, calculating a cook time of 25 to 30 minutes per 500g (1 lb 2oz), adjusting for your preferred level of doneness. Turn the lamb halfway through the cook time for even roasting.
5
To prepare the honey mint sauce, heat white wine vinegar and honey together until the honey fully dissolves. Stir in the finely chopped mint and set aside to cool.
6
Approximately 30 minutes before the lamb is fully cooked, remove it from the oven and carefully strain the fat from the roasting tin, leaving the vegetables intact.
7
Return the lamb back into the roasting tin, positioning it with the best side upwards. Generously brush the top with honey and pour in the dry cider around the meat.
8
Increase the oven temperature to 375°F (190°C) and continue roasting, basting the lamb once or twice with the pan juices.
9
Once cooked to your liking, transfer the lamb and roasted vegetables onto a warm serving platter.
10
To make the cider gravy, blend the cornstarch with one tablespoon of cold water until smooth. Add this mixture to the roasting tin juices, bringing to a boil and stirring continually until it thickens.
11
Strain this luscious gravy into a hot gravy boat.
12
Serve the expertly roasted lamb with the warm cider gravy and the aromatic honey mint sauce, savoring the sophisticated medley of flavors with every bite.
Nutrition Information
22.5 g
Fat
18.75 g
Carbs
18.75 g
Protein
1.5 g
Fiber
8.5 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Herbed Honey Cider Roast Lamb with Minted Honey Drizzle.
How many people does this recipe serve?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains 350 kcal.
What is the recommended roasting temperature for the first stage of cooking?
The oven should be preheated to 350°F (175°C).
At what temperature should the lamb finish roasting?
The oven temperature should be increased to 375°F (190°C) for the final 30 minutes.
How do I calculate the total roasting time for the lamb?
Calculate a cook time of 25 to 30 minutes per 500g (1 lb 2oz).
What herbs are used in the aromatic rub for the lamb?
Fresh bruised rosemary leaves are used in the rub.
What spices are included in the initial seasoning mixture?
The mixture includes salt, fresh ground black pepper, and ground cinnamon.
Which vegetables are placed at the base of the roasting tin?
Thickly sliced onion and medium carrots are placed at the base.
How is the honey mint sauce prepared?
Heat white wine vinegar and honey together until dissolved, then stir in finely chopped mint.
How does this mint sauce differ from traditional versions?
It forgoes traditional vinegar sharpness in favor of a harmonious honey-infused blend.
When should the fat be strained from the roasting tin?
Strain the fat approximately 30 minutes before the lamb is fully cooked.
What liquid is added to the pan during the final roasting stage?
Dry cider is poured around the meat for the final stage.
How is the cider gravy thickened?
The gravy is thickened by blending cornstarch with one tablespoon of cold water and adding it to the pan juices.
What side dishes are suggested for this meal?
The recipe suggests serving with creamy Dauphinoise Potatoes and tender braised leeks.
How much honey is required for the entire recipe?
The recipe requires a total of 4 tablespoons of clear honey, divided between the sauce and the glaze.
What type of vinegar is used for the minted honey drizzle?
White wine vinegar is used for the drizzle.
What size leg of lamb is recommended?
A leg of lamb weighing approximately 4.5 lbs is recommended.
What is the protein content per serving?
Each serving provides 18.75 g of protein.
How much fat is in one serving of this roast lamb?
One serving contains 22.5 g of fat.
What is the carbohydrate content for this dish?
There are 18.75 g of carbohydrates per serving.
What type of cider should be purchased for this recipe?
Dry cider is the preferred type for this recipe.
Is the lamb turned during the roasting process?
Yes, turn the lamb halfway through the cook time for even roasting.
How much fresh mint is needed for the sauce?
You will need 4-6 tablespoons of finely chopped fresh mint.
What should be done to the rosemary leaves before mixing them with the flour?
The rosemary leaves should be bruised to release their aromatic oils.
How much flour is used in the aromatic rub?
Two tablespoons of flour are used.
How much cinnamon is included in the recipe?
The recipe calls for 1/4 teaspoon of ground cinnamon.
How should the carrots be prepared?
The carrots should be pared and thickly sliced.
How should the gravy be presented?
The luscious gravy should be strained into a hot gravy boat for serving.
How much sugar is in each serving?
There is 8.5 g of sugar per serving.