This Lamb Roast with a Honey and Thyme Glaze is an easy and delicious entree for any special occasion from family dinners to holiday meals.
When I first included this recipe on my blog in 2007, it was as a salad. Yes, 2007a lifetime ago it seems! While I loved it as a easy dinner over the holidays, I also sort of gravitated to nixing the salad idea and simply serving Roasted Lamb with Honey-Thyme Glaze as slices with accompanying dishes.
If I have leftovers, I might serve it as a salad the next day; that way I get the best of both worlds. If I have leftovers is keysince I get a small leg of lamb, that is not always the case. Lamb roasts are small enough that a large crew is not necessary to see the entire roast disappear!
Roast lamb is so easy to prepare; its actually a boneless leg of lamb that has been rolled into shape and is kept rolled with netting or string. Roast it and remove those after it has been cooked so it will keep its shape.
I normally make it for our meal on Christmas Day and LOVE it with this Bacon, Bourbon Pumpernickel, and Rye Dressing, its a savory dish that is perfect all year round and not one reminiscent of so many served on Thanksgiving Day.
At one time I didnt care for lamb but this preparation changed everything. It can be a bit gamey and this glaze works perfectly to add a sweet herbacious component. Ive also realized that medium rare lamb is so much preferable to anything cooked longer. This one actually was in the oven a few more minutes than I would have liked and it was still pink and juicy but in my humble opinion, lamb roasted to medium or medium well would ruin it in my book, it simply dries out the meat.
While I no longer make the dish to serve it as a salad, I certainly will enjoy one the next day if there are leftovers. I mix together a bit more honey, olive oil, some red wine vinegar and fresh thyme and serve it with the lamb and toasted pine nuts. Still a favorite after all these years!
PIN IT! Roasted Lamb with Honey-Thyme Glaze
- 4 tablespoons honey
- 1/2 cup extra-virgin olive oil
- 4 fresh thyme sprigs
- 5 lb Lamb roast
- Preheat oven to 400F.
- Combine honey, olive oil, and thyme in heavy small saucepan.
- Stir over low heat until just warm. Remove from heat.
- Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl.
- Roast lamb 12 minutes; brush again with honey mixture from bowl.
- Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125F for medium-rare and up to 150F for well done. The time will vary depending on the size of your roast and desired level of done-ness; figure 15-25 minutes per pound.
- Transfer lamb to cutting board; over with foil and let rest for 15-20 minutes.
- Cut lamp into slices and drizzle with leftover honey glaze.
No roasting rack? No problem. Simply tear off a large piece of aluminum foil and wad it up in a shape to fit the length of the roasting pan and place your roast on top.
Amount Per Serving: Calories: 883 Total Fat: 60g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 264mg Sodium: 188mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 0g Sugar: 9g Sugar Alcohols: 0g Protein: 72g