Salted honey and rosemary lamb with roasties and rainbow carrots recipe
Created by The Tesco Recipes team
This one-tray wonder is a great option for Sunday roast, Mother's Day or even Easter. Rub your lamb leg with a garlic and rosemary marinade then brush with salted honey for a sticky, glazed centrepiece to serve 6.
See method- Serves 6
- Takes 3 hrs
- 855 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 2kg lamb leg joint
- ¼ tsp flaky sea salt, plus extra to season
- 20g pack fresh rosemary, most leaves finely chopped, some whole sprigs
- 12 garlic cloves, crushed
- 7 tbsp olive oil
- 1.5kg King Edward potatoes, peeled and cut into 4-5cm chunks
- 2 x 450g packs Tesco Finest rainbow or Imperator carrots, scrubbed, halved lengthways if large
- 50g clear honey, to taste
For the mint sauce
- 20g fresh mint, leaves picked
- 1 tbsp granulated sugar
- 3 tbsp white wine vinegar
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Shop ingredientsEach serving contains
- Energy
- 3580kJ 855.0kcal
- Fat
- 44g
- Saturates
- 16g
- Salt
- 0.7g
- Sugars
- 21g
of the Reference intake
Carbohydrate 64.2gProtein 51.2gFibre 10.4g
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Method
- Preheat the oven to gas 3, 160 ̊C, fan 140 ̊C. Use a small sharp knife to pierce holes about 4cm deep all over the lamb, then season well with sea salt. In a small bowl, combine the chopped rosemary and garlic with 6 tbsp olive oil.
- Rinse the chopped potatoes and tip into one side of a large, rimmed baking tray. Put the carrots in the other half of the tray. Toss the carrots with 1 tbsp oil, then toss the potatoes in half the rosemary- garlic oil and spread out in a single layer over half of the tray; add the whole rosemary sprigs. Put the lamb in the centre of the tray and rub with the remaining rosemary-garlic oil.
- Roast for 1 hr 45 mins. Mix the honey with ¼ tsp flaky sea salt and dab all over the lamb with a pastry brush. Return to the oven, increase the temperature to gas 7, 220 ̊C, fan 200 ̊C, then roast for a final 15 mins. Transfer the lamb to a warmed plate, then set aside to rest, covered loosely with foil, for at least 20 mins. Keep the veg warm while the lamb rests.
- Meanwhile, make the mint sauce. Finely chop the mint leaves with the sugar (this helps to stop oxidisation), then mix well in a bowl with 3 tbsp boiling water and the vinegar. Serve alongside the roast lamb, potatoes and carrots.
- See more leg of lamb recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
