Honey Mustard Lamb Recipe

Discover a unique and mouth-watering honey mustard lamb recipe that will surprise and delight your taste buds and your guests. This roast lamb recipe takes the classic flavours of honey and mustard and elevates them to a whole new level with tender and juicy lamb.

Elevate your family dinners with this secret weapon – a honey mustard lamb recipe that will become a household favourite for roast dinners, Easter lunch and special occasions. With the perfect balance of sweet and tangy flavours, this dish is guaranteed to please even the pickiest eaters.

Why you’ll love this honey mustard lamb recipe

This simple honey mustard glaze will infuse the lamb with layers of irresistible flavour.

Imagine succulent lamb marinated in a blend of wholegrain mustard, runny honey, and a touch of maple syrup, creating a flavour explosion that will blow your mind.

You’ll love this recipe for its perfect blend of sweet and tangy flavours that complement the richness of the lamb.

The honey mustard marinade adds a touch of sweetness, while the mustard creates a savoury depth of flavour that your taste buds will love.

The tender and juicy meat, enhanced by the caramelisation from roasting, creates a mouthwatering dish that is sure to impress even the pickiest eaters.

Picking lamb that is fresh and high-quality is crucial to the success of this dish, so pay close attention to the cuts and marbling of the meat.

You will wow your guests with how stunning this lamb looks before and after cooking.

Ingredients for honey mustard lamb

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

With just a few simple ingredients, you can create a succulent dish full of flavour that is sure to impress. Don’t miss out on this must-try recipe for a memorable dining experience.

Lamb

When selecting lamb for this recipe, it’s important to choose cuts that are fresh and high-quality. Look for meat with good marbling and a pinkish-red colour, as this indicates tenderness and flavour.

Choosing the right lamb will ensure that your honey mustard marinade enhances its natural richness and succulence. If your supermarket has a butcher’s counter it is always good to talk to the butcher and see what cuts they have.

This recipe works with both boneless and bone-in lamb.

Wholegrain Mustard

Wholegrain mustard adds a unique and slightly tangy flavour to this honey mustard lamb recipe. The combination of whole mustard seeds and a slightly coarse texture provides a subtle crunch that pairs perfectly with the juicy tenderness of the lamb.

When mixed with the sweetness of the honey, the wholegrain mustard creates a well-balanced marinade that will elevate the flavours.

Runny Honey

For the perfect consistency in the marinade, you’ll want to use runny honey. This liquid gold not only adds a touch of sweetness to the dish but also helps to create a glossy finish on the lamb.

Maple Syrup

Maple syrup offers a rich, caramelised sweetness that pairs beautifully with the savoury flavours of the mustard.

Rosemary

You can’t have a roast lamb with mustard and rosemary without the rosemary! This aromatic and delicious herb is the perfect addition and flavour to complement the lamb.

How much lamb per person

These are approximate amounts

How long to cook lamb

When you cook roast lamb it takes about 25 minutes per pound (1 pound is about 500g) at 150ºC/300ºF/Gas mark 2. Plus 25 minutes. You can of course adjust these timings for size and if you would prefer a rarer or more well-done piece of lamb.

Marinate the Lamb

After creating the perfect marinade for our honey mustard lamb, it’s time to let the flavours work their magic. Allow the lamb to soak in the marinade for at least 30 minutes. For best results, marinate the lamb overnight in the refrigerator.

This extra time will allow the honey, mustard, and herbs to fully penetrate the meat, creating a symphony of flavours that will truly blow your mind.

Once the lamb has marinated, it’s ready to be roasted to golden-brown perfection.

Resting the honey mustard roast lamb

Resting the lamb is a crucial step in the cooking process that often gets forgetten. Once the lamb has finished in the oven, wrap it in aluminium foil and let it rest for about 15-30 minutes before slicing into it.

Resting lamb allows the juices to redistribute throughout the meat, ensuring a moist and flavourful final product. Plus, resting the lamb will make it easier to carve into perfect, uniform slices that will impress your guests.

If you are worried about the lamb getting cold you can always add a clean tea towel on top of the foil to keep the lamb warm.

How to Make honey mustard lamb – Step by Step

Keep scrolling to find the full printable instructions and ingredient quantities.

Make the marinade

In a measuring jug or small bowl, mix together the marinade ingredients. It really is this simple.

Assembling the lamb

When preparing the roasting pan for the lamb I like to lay a mix of carrots, onion and celery on the bottom to make a bed for the meat.

Place the lamb on top of the vegetables.

Add your rosemary and then drizzle over the marinade.

After removing the lamb from the oven, place it on a board or serving plate and let it rest for 30 minutes before serving.

Top Tips

For perfectly cooked lamb in the oven, start by preheating your oven to the recommended temperature in the recipe below.

It’s crucial to allow the lamb to come to room temperature before cooking to ensure even cooking throughout.

When placing the honey mustard roast lamb in the oven, it is best to lay it on a bed of vegetables. This helps elevate the lamb to allow air to circulate around the meat and cook more evenly.

Let the roast lamb rest for 15-30 minutes before serving.

Serving Suggestions for honey mustard lamb

To elevate your honey mustard maple syrup lamb dish, consider serving it with a side of roasted vegetables drizzled with a balsamic glaze for a well-rounded meal.

An option is to pair the savoury lamb with a creamy polenta or couscous to soak up all the delicious gravy.

Of course you can’t beat the traditional roast potatoes and vegetables to go with this delicious honey mustard lamb.

Equipment

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Substitutions and variations

For a fun twist on the classic honey mustard maple syrup lamb recipe, try adding a sprinkle of chopped fresh herbs like rosemary or thyme to the marinade for an extra layer of flavour.

You can also experiment with different types of mustard, such as Dijon, to customise the taste to your liking.

If you’re feeling adventurous, consider incorporating a touch of heat with a splash of hot sauce or a pinch of dried chilli pepper flakes.

Storing honey mustard lamb / Making ahead of time options

After you’ve enjoyed this delectable honey mustard maple syrup lamb, it’s essential to store any leftovers correctly to maintain their flavour and texture.

Allow the cooked lamb to cool completely before transferring it to an airtight container or tightly-sealed plastic wrap.

Store in the refrigerator for up to three days, making sure to reheat the lamb thoroughly before serving again. You can also enjoy the lamb cold once it’s been cooked.

For longer storage, the lamb can be frozen for up to three months. Simply thaw in the refrigerator overnight before reheating.

honey mustard roast lamb FAQS

• Should you sear lamb before roasting?
• What happens if you don’t sear a roast before cooking?
• Do you wrap roast lamb in foil?
• What is the best oven temperature for roasting lamb?
• How long do you let lamb rest after cooking?

Should you sear lamb before roasting?

You don’t have to sear lamb before roasting. However if you want to you can. Searing the surface of the lamb place the lamb in a hot frying pan before adding to the oven adds colour and flavour to the finished roast lamb.

What happens if you don’t sear a roast before cooking?

You don’t need to sear lamb before roasting it. It won’t affect the taste or cook. Searing the lamb can add flavour but above all it adds colour to the finished lamb.

Do you wrap roast lamb in foil?

Roast lamb is fine to be roasted in the oven without being wrapped in foil. However it won’t hurt it if you want to add foil.

What is the best oven temperature for roasting lamb?

For a medium cooked lamb which is still pink on the inside you need to cook roast lamb for about 25 minutes per pound (1 pound is about 500g) at 150ºC / 300ºF / Gas mark 2. Plus 25 minutes.

How long do you let lamb rest after cooking?

Roast lamb should rest for 15-30 minutes once it is cooked. (Smaller cuts of lamb can still rest but for a shorter time.) When resting wrap the lamb in silver foil. This will help it stay warm until serving.

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Recipe

Honey Mustard Lamb Recipe

Sisley White

Discover a unique and mouth-watering honey mustard lamb recipe that will surprise and delight your taste buds and your guests. This roast lamb recipe takes the classic flavours of honey and mustard and elevates them to a whole new level with tender and juicy lamb.

5 from 7 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dinner, Lunch, Roast

Cuisine British, English, International

Servings 4 people

Calories 768 kcal

Equipment

• Roasting tin
• Measuring jug
• Serving plate
• Small bowl
• Measuring spoons

Ingredients

 

1x2x3x

Lamb

• 1 kg (2 lb) lamb (boneless but if you have bone-in lamb, see the variations for cooking time)
• handful fresh rosemary

Honey Mustard Marinade

• 2 tbsp wholegrain mustard
• 2 tbsp runny honey
• 2 tbsp maple syrup
• pinch salt
• olive oil

Bed of vegetables for the lamb

• carrots (optional)
• onions (optional)
• celery (optional)

Gravy

• 2 lamb stock cubes (or a mix of vegetable and lamb stock cubes)
• 1 tbsp cornflour

Instructions

 

Making the honey mustard marinade

• In a measuring jug or small bowl, mix together the marinade ingredients. It really is this simple.
  2 tbsp wholegrain mustard, 2 tbsp runny honey, 2 tbsp maple syrup, pinch salt
  

Preparing the roasting tin for the lamb

• When preparing the roasting pan for the lamb I like to lay a mix of carrots, onion and celery on the bottom to make a bed for the meat. This also helps make a lamb gravy later as you can use the roasting tin, the vegetables and the fats/juices from the lamb that are leftover.
  carrots, onions, celery
  
• Roughly chop the vegetables. You don't need to peel the onions or carrots.
• Place the lamb on top of the vegetables.
  1 kg (2 lb) lamb
  
• Add your rosemary and then drizzle over the marinade.
  handful fresh rosemary
  
• You can do this in advance for cooking up to a day before cooking. (If making it ahead of time – store it in the fridge and allow it to warm to room temperature before cooking)

Cooking the honey mustard lamb

• When you cook roast lamb it takes about 25 minutes per pound (1 pound is about 500g) at 150ºC/300ºF/Gas mark 2. Plus 25 minutes.
• Preheat the oven to 150ºC / 300ºF / Gas mark 2.
• Roast the lamb at 150ºC for 50 minutes.
• After 50 minutes raise the temperature to 180ºC for 20 minutes.
• Remove the lamb from the oven and the roasting dish and place it on a board or serving plate. Cover it with aluminium foil and let it rest for 30 minutes. If you are worried about it getting cold cover it with a clean tea towel.
  

Using the roasting tin to make the gravy

• Boil a kettle and place the roasting tin on the hob on a low heat. (make sure it's hob-safe).
• Add 2 lamb stock cubes to the roasting tin along with 500ml of hot water.
  2 lamb stock cubes
• Using a silicone whisk, break up the stock cubes and mix them with the fats and cooked vegetables.
• If the gravy is too thick you can add more water. If it's too liquid you can use cornflour to thicken it up. For best results with cornflour add a tablespoon of cornflour to a small bowl and add a little water at a time to make a runny paste. Pour that into the gravy and keep whisking. If you add the cornflour directly into the gravy it can form lumps.
  1 tbsp cornflour
• Pour the gravy through a sieve into a jug and it's ready to serve.

Notes

• Serve with your favourite vegetables and of course gravy and mint sauce.
• While the lamb is resting you can turn the oven up to finish cooking your roast potatoes, Yorkshire puddings and any vegetables.
• If you don’t have lamb stock cubes you can have a mix of vegetable and beef or chicken stock cubes.

Nutrition

Calories: 768kcalCarbohydrates: 16gProtein: 42gFat: 59gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 183mgSodium: 231mgPotassium: 594mgFiber: 0.3gSugar: 15gVitamin A: 5IUVitamin C: 0.1mgCalcium: 56mgIron: 4mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword dinner, easy roast lamb, honey mustard, honey mustard lamb, honey mustard roast lamb, how to cook roast lamb, how to roast lamb?, lamb

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