As Easter approaches, this year’s traditional lamb is all about keeping things simple, indulgent, and stress-free. Forget the slightly formal leg of lamb—make way for a twist on roast lamb with honey and rosemary, meltingly tender with a delicate caramelized finish. Served with golden potatoes and the irresistible aroma of roasted garlic, it’s the kind of dish that brings everyone together around the table, effortlessly. An easy, generous recipe—perfect for a festive family lunch.
INGREDIENTS TO SHOP
Serves 4
Prep time: approx. 20 mins
Cook time: approx. 45 mins
For the roast lamb
- 600 g roast lamb
- 2 tbsp honey
- 5 sprigs rosemary
- 1 whole head of garlic
- 30 g butter
- Salt
- Pepper
For the potatoes
- 8 potatoes
- 20 g butter
- Salt
- Pepper
METHOD
Preheat the oven to 180°C (350°F). Wash and dry the potatoes, then slice them at regular intervals across the width without cutting all the way through.
Place them in an ovenproof dish, add a knob of butter to each, season with salt and pepper, and bake for an initial 15 minutes.
Melt the butter with the honey, then brush the roast lamb with the mixture. Season with salt and pepper.
Remove the dish from the oven, add the lamb and the head of garlic cut in half. Sprinkle with rosemary, then return to the oven for a further 30 minutes.
Baste regularly with the cooking juices to achieve a beautifully golden, caramelized finish.
Serve hot, straight from the dish for a generous, convivial feel.
Also discover a delicious veal chop with mushrooms and a restaurant-style hanger steak recipe.
