Honey-glazed lamb roast recipe

Honey-glazed lamb roast recipe

When you think of a delicious roast, you may be reminded of Sunday dinner or Christmas lunch with your family. Vegetables, potatoes, and tender slow-cooked lamb or beef in a flavorful sauce will make you the master of lunchtime. This honey-glazed lamb roast is a festive take on a traditional South African dish. This slow-roasted recipe uses basic ingredients with a lot of flavour, and it’s covered in honey, so there’s nothing but deliciousness.

Honey-glazed lamb roast suggestions

Cover the lamb shoulder and roast it until you need to flip it and baste it. Only turn it up after the lid is removed and the delicious honey paste is added. The sweetness is the ideal complement to the fatty lamb. Creamed spinach and crisp Hasselback potatoes are also delicious additions. There’s no need to hurry through this recipe, so relax with loved ones and a few beverages.

Do you have a group of friends and family coming over for Sunday lunch? This honey-glazed lamb roast dish is a delicious way to put a new spin on an old favourite.

Honey-glazed lamb roast recipe

Honey-glazed lamb roast recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 6 servings

Prep time: 10 minutes

Cooking time: 3 hours 51 minutes

Total time: 45 minutes


  • 1 leg or shouIder of lamb

  • 1 sprig rosemary or bay leaf

  • 1 pinch ground cinnamon

  • seasoned flour

  • 1 carrot, peeled and sliced

  • 1 onion, peeled and chopped

  • 1 stick celery, washed and chopped

  • 1 tbsp. thick honey

  • 4 fresh pears

  • 60g glace cherries

  • watercress


  • Rub the meat all over with a mixture of cinnamon and seasoned flour. Place the prepared vegetables in the bottom of a roasting tin, with the rosemary and/or bay leaf. Place the meat on top. Bake in a 160°C oven allowing
    50 minutes per kilo plus 25 minutes over. After one hour turn the meat and baste well.
  • Half an hour before serving, lift out the meat and drain all fat from roasting tin. Replace meat, best side up, and spread with honey, add peeled and cored pear halves. Return to the 180°C oven and continue cooking, basting meat and pears once or twice.
  • Add the drippings into a saucepan and add a bit of corn starch mixed with water and thicken the sauce for gravy.
  • Serve meat surrounded with pears, watercress and roasted potatoes.
»Honey-glazed lamb roast recipe«

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