Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Salted honey and rosemary lamb with roasties and rainbow carrots recipe

8 ratings

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
1 hr to prepare and 2 hrs 00 mins to cook
855 calories / serving
Freezable
Gluten-free
Dairy-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

Perfect with:

Tesco Finest Provence Rose 75Cl
Tesco Finest The Trilogy Malbec 75Cl
Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

Tesco Finest Provence Rose 75Cl
Tesco Finest The Trilogy Malbec 75Cl
Tesco Finest Valpolicella Ripasso 75Cl

If you haven't got any King Edwards, try using Maris Piper potatoes

Each serving contains

Energy
3580kj
855kcal 43%
Fat
44g 62%
Saturates
16g 79%
Sugars
21g 23%
Salt
0.7g 11%

of the reference intake
Carbohydrate 64.2g Protein 51.2g Fibre 10.4g

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.

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.

See more leg of lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.