Honey Roasted Spicy Leg Of Lamb Recipes

Steps:

• For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
• For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
• For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

Steps:

• Preheat the oven to 450 degrees F.
• Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
• Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
• Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Steps:

• Preheat oven to 375 degrees F.
• Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, 1 tablespoon olive oil, salt, and pepper. Tie the lamb closed with string. Place it in a roasting pan, season with salt and pepper, and brush it with olive oil. In a bowl mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaves. Pour this over the lamb and put the roasting pan into oven. Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Steps:

• Preheat the oven to 220C/ Gas 7. Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium rare, 15 minutes per 450g for medium.
• Score the fat around the leg of the lamb in a criss-cross pattern, drizzle with a little olive oil, then rub all over with salt and pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more seasoning, then roast in the hot oven for 20 minutes.
• Slice the apples into quarters and cut off the cores. Remove the lamb from the oven and reduce the heat to 180C/ Gas 4. Scatter the apples around the pan and baste the lamb with cider. Turn the lamb over and drizzle with 2 tbsp of honey. Return to the oven for 30 minutes.
• Turn the lamb, baste the meat with the pan juices, then drizzle over another teaspoon of honey. Continue to roast for the calculated time. To check it, insert a skewer into the thickest part of the lamb, then press the meat lightly; the redder the juices, the rarer the meat. Lift the lamb onto a carving board and cover with foil. Rest in a warm place.
• At this point, the roasting apples and garlic should be very soft. Press with a fork, then tip the contents of the pan into a sieve over a saucepan. Push with the back of a ladle to extract all the juices and flavour. Discard the pulp. Place the saucepan over a medium heat and add the stock. Boil and bubble until the sauce has thickened. Taste and adjust the seasoning, then pour into a warm jug. Carve the lamb into thin slices and serve drizzled with the apples and cider gravy.