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Leg of lamb with chilli, honey and mint glaze

Leg of lamb with chilli, honey and mint glaze

There is something so special about roasting meat and this leg of lamb is no exception. The wonderful combination of herbs, spices and honey turn this into a memorable meal. Of course serve with Spekko Long Grain Parboiled Rice

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    • 1 x 1,5 – 1,8 kg leg of lamb
    • 50 ml honey
    • 1 – 2 red chillies, seeded and finely chopped
    • 2 – 3 cloves garlic, crushed
    • 15 ml (1 tbsp) chopped fresh mint or 5 ml dry mint
    • 15 ml (1 bsp) chopped fresh rosemary or 5 ml dry rosemary
    • 15 ml (1 tbsp) fresh lemon juice
    • freshly ground black pepper to taste

Method

    1. Preheat oven to 180º C.
    2. Mix together the pepper, honey, chillies, garlic, mint, rosemary and lemon juice.
    3. Rub the mixture over the joint.
    4. Use a large non-stick roasting tin with a rack; and place the joint on top.
    5. Roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
    6. Medium Done: Allow 25 minutes per 500 g plus 25 minutes extra.
    7. Well Done: 30 minutes per 500 g plus 30 minutes extra.
    8. Season with salt at the end of the cooking process to preserve meat juices.
    9. Allow to rest, tented with foil; for at least 20 minutes, before carving. This allows the meat juices to be re-absorbed into the meat and relaxes the meat fibres.
    10. Use the juices in the pan to make rich gravy.
    11. Serve Spekko Long Grain Parboiled Rice

    From the Spekko kitchen

    • Slow cook the lamb roast for approximately 5 – 6 hours at 140º C. You will be able to pull the lamb away from the bone with two forks. This is known as pulled lamb. Garnish with sprigs of fresh rosemary and mint.
    • Left-over lamb can be used up in wraps, sandwiches, salads, added to stir-fry mixes and as cold meat slices, served with pickles and chutney is a great way to finish off a roast.