Full UK Leg of Lamb

Recipes

Honey-Mustard Glazed Leg of Lamb with Root Vegetables

A whole leg of lamb is a generous and flavourful cut that makes for a spectacular, fuss-free family meal. In this version, a sweet-savoury honey-mustard glaze coats the tender lamb as it roasts atop root vegetables - potatoes, carrots, and fennel - so they absorb all those delicious juices. It’s an elegant yet simple meal where everything comes together in one pan, saving time and clean up.

Ingredients (serves 6–8):

• For the lamb & glaze:

  • 1 full leg of lamb (bone-in, approx. 2.5–3 kg)

  • 2 tbsp Dijon mustard

  • 2 tbsp whole-grain mustard (optional for extra texture)

  • 2 tbsp honey (lavender or clear)

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 tsp fresh rosemary, chopped

  • 1 tsp fresh thyme, chopped

  • Salt and freshly ground black pepper

• For the vegetables:

  • 800 g potatoes, cut into chunks

  • 4 large carrots, sliced lengthwise or into chunks

  • 2 fennel bulbs, sliced (optional)

  • 2 tbsp olive oil

  • Salt and pepper, to taste

Instructions:

1. Bring lamb to room temperature: Remove from the fridge about 30 minutes before cooking.

2. Prepare the glaze: In a small bowl, combine Dijon mustard, whole-grain mustard, honey, minced garlic, olive oil, chopped rosemary, thyme, salt, and pepper. This creates a fragrant, sticky glaze that beautifully coats the lamb. 

3. Coat the lamb: Pat the lamb dry and rub the honey-mustard glaze all over the surface, ensuring full coverage.

4. Prep vegetables and pan: Place potatoes, carrots, and fennel (if using) in a large roasting tray. Drizzle with olive oil, season with salt and pepper, and toss to combine.

5. Roast the lamb and vegetables: Lay the glazed lamb on top of the vegetables. Roast in a preheated oven - start at 230 °C (450 °F) for about 15 minutes, then reduce the temperature to 180 °C (350 °F) and continue roasting for approximately 1 hour 20 minutes or until an internal temperature of 60 °C (140 °F) for medium-rare is reached. 

6. Rest the lamb: Remove from oven, cover loosely with foil, and rest for 15–20 minutes before carving. Let the vegetables soak up those pan juices while the lamb rests.

Seasoning & Serving:

• Seasoning: The honey-mustard glaze - with herbs, garlic, and aromatic spices - creates a gorgeous golden crust that's both savoury and slightly sweet, complementing the lamb's natural richness.

• Serving: Carve the lamb into generous slices and arrange on a warm platter. Surround it with the roasted root vegetables infused with glaze and lamb juices. Drizzle a little extra pan jus over the top for added flavour and moisture. For freshness, garnish with chopped parsley or a squeeze of lemon juice if desired.

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