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Roast lamb with rosemary & honey


  • Put the honey, lemon juice, garlic and seasonings in a heavy-bottmed pot and bring to the boil to melt the honey.
  • Place lamb in a large oven bag, pour in the marinade and add the rosemary. Then seal with the tie and refrigerate for up to 1 hour, if you like.
  • When ready, preheat oven to 160°C fan forced (180°C normal).
  • At the same time, parboil the potatoes in lightly salted water. Drain and scrape well with a fork to form rough edges. Then season, sprinkle with oil and toss to coat well in an oven tray.
  • Put the bag with the chicken in a large heavy-bottomed oven tray, pierce the bag 3 times with a sharp knife and cook in the oven for 1-1¼ hours with the potatoes on the bottom shelf. Rest the meat before slicing and serve with plenty of the cooking juices spooned over the top and the potatoes alongside.


  • 2 tbsp honey
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 1.5 kg leg of lamb
  • 1½ tbsp rosemary leaves
  • 12-16 large baby potatoes (chats), peeled
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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