Roast Welsh Lamb with Mint and Honey
Succulent leg of Welsh lamb glazed with fragrant fresh mint and sweet honey, roasted alongside crisp potatoes and tender root vegetables.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large roasting tin
- •Small bowl
- •Pastry brush
- •Sharp kitchen knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 34 g
- carbs
- 42 g
- fibre
- 6 g
- protein
- 52 g
- calories
- 680 kcal
Instructions
- 1
Heat the oven to 190°C (170°C fan).
- 2
Cut small slits across the lamb leg and push garlic slivers and rosemary into each opening.
- 3
Rub the lamb with one tablespoon of olive oil, salt, and black pepper, then place into a large roasting tin.
- 4
Roast the lamb uncovered for 45 minutes.
- 5
Mix the honey, chopped mint, and cider vinegar in a small bowl until smooth.
- 6
Toss the potatoes, carrots, and parsnips with the remaining olive oil, salt, and black pepper.
- 7
Arrange the prepared root vegetables around the lamb in the roasting tin.
- 8
Brush half of the mint and honey mixture generously over the surface of the lamb.
- 9
Roast for 35 minutes until the vegetables are golden and beginning to crisp.
- 10
Brush the lamb with the remaining glaze and roast for 10 minutes until sticky and caramelised.
- 11
Transfer the lamb to a warm board, cover loosely with greaseproof paper, and rest for 15 minutes before carving.
Chef's tips
Apply the honey glaze towards the second half of cooking so the sugars caramelise without scorching. Allow the meat to rest thoroughly before carving to keep the juices locked inside the joint.
Ingredient substitutions
- Welsh honey → runny blossom honey or maple syrup
- half leg of lamb → bone-in lamb shoulder (extend cook time by 30 minutes)
- cider vinegar → white wine vinegar or freshly squeezed lemon juice
Storage
Store leftover carved lamb and vegetables in an airtight container in the fridge for up to three days.
Reheating
Reheat slices in a covered baking dish with a splash of water or gravy at 160°C until piping hot.
Common mistakes to avoid
- •Applying the honey glaze at the very start of cooking, which causes it to burn black.
- •Carving the lamb immediately out of the oven without resting, resulting in dry slices.
- •Crowding the roasting tin too tightly, causing the vegetables to steam instead of roast.
Serving suggestions
Cooked Roast Welsh Lamb with Mint and Honey?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from South Wales Valleys
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
