Roast Lamb with Honey, Mint & Lemon Glaze

bowl Serves 4-6


  • 1-2 butterflied lamb shoulder
  • 2 Tbsp olive oil
  • 4 Tbsp mint, chopped
  • 4 cloves garlic, crushed
  • 1 tsp salt
  • freshly ground black pepper
  • 1 Tbsp honey
  • 2 Tbsp lemon juice
  • 2 Tbsp quince or apricot paste
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  • 1. Pierce the meat all over with a sharp knife. Combine the olive oil, 2 tbsp mint, garlic, salt and pepper. Spoon the mixture over the meat. Cover and refrigerate for at least 1 hour, or up to 3 hours.

  • 2. To prepare the glaze, combine the honey, remaining 2 tbsp mint, lemon juice and quince or apricot paste in a small saucepan. Bring to the boil, stirring. Remove from the heat and set aside.

  • 3. Preheat the oven to 170°C.

  • 4. Place the lamb in an oven dish lined with baking paper, cover tightly with foil and roast for 1 hour. Remove the foil then continue to roast for a further 20 minutes or until it is cooked to your liking. Baste frequently.

  • 5. Brush half of the glaze over the lamb and cook for a further 10 minutes. Baste frequently.

  • 6. Remove from the oven, cover with foil and rest for 10 minutes before carving. Spoon the extra glaze over the sliced lamb.

  • Courtesy of Food Magazine.

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