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.
Equipment
- Small bowl
Ingredients
Lamb
- 1 kg 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 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.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.