Serves 4-6
Ready in 1 hour 10 mins
Balsamic And Honey Glazed Lamb Leg
Ingredients:
- 1.5kg lamb leg joint
- 2 sprigs of rosemary
- 2 tbsp rapeseed oil
- 150ml Sarson's Balsamic Vinegar
- 100g honey
- Sea salt and black pepper
- Serve with green beans and roast potatoes
- Large platter, carving fork and knife, accompaniment plates, salt and pepper
Method:
- Preheat the oven to 180C/gas 4 and place the lamb onto a roasting tray. Place 1 rosemary sprig under the lamb, pour over the rapeseed oil and rub with salt and pepper. Roast for 40 mins.
- Combine the vinegar, honey and rosemary sprig in a saucepan and bring to the boil. Keep on a rolling ball for 10 mins, until reduced to a third. Discard the rosemary and coat the lamb with the mixture.
- Roast for 20 mins for rare (increase by 15 mins for medium and 25 mins for well done), basting the lamb three times. Rest for 10 mins, before serving. Serve with green beans and roast potatoes.
Recipe courtesy of Sarson's
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