Take your typical lamb roast recipe to a new level with this delicious Roast lamb with honey, mustard and thyme glaze. This recipe won't disappoint.
- Serves6
- Cook time1 hour 20 minutes
- Prep time15 minutes
Ingredients
- 2.5kg Coles Australian Lamb Leg Roast
- 2 garlic cloves, thinly sliced
- ¼ cup (60ml) olive oil
- 1 tbs honey
- 1 tbs Dijon mustard
- 2 tsp thyme leaves
- 2 brown onions, peeled, sliced into 1cm rounds
- 1kg brushed potatoes, peeled, chopped
- 1kg Kent pumpkin, seeded, cut into large wedges
- Steamed green peas, to serve
- Fresh thyme sprigs, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease and line a baking tray with baking paper.Step 2
Make 1cm deep cuts in the skin of the lamb and push a slice of garlic into each. Combine 2 tbs of the oil, honey, mustard and thyme in a small jug. Season with salt and pepper. Brush honey mixture over the lamb. Place onion in a single layer on the base of a large roasting pan. Top with the lamb. Bake in the oven for 35 mins.
Step 3
Meanwhile, place potatoes in a saucepan of salted boiling water. Cook for 10 mins or until just tender. Drain. Return potatoes to the saucepan and shake to scuff their edges.Step 4
Arrange the potatoes around the lamb. Drizzle with half the remaining oil and season with salt. Place the pumpkin on the prepared tray. Drizzle with remaining oil. Season with salt and pepper. Roast lamb, potatoes and pumpkin for a further 45 mins for the lamb to be cooked medium-rare. Remove lamb from the oven and rest it 15 mins. Keep potatoes and pumpkin warm.Step 5
Top lamb with fresh thyme sprigs, slice and serve with roast potatoes, pumpkin, peas and pan juices.