Categories: Food & Drink

Lamb Leg With Honey and Rosemary Glaze Recipe

If you are stressed over what Christmas dinner recipe to serve your family members or guests that you had invited over the holidays, fret no more!

If you are keen in quick and easy Christmas recipe that gives the “expensive aura” and good presentation for your splendid cooking skill, roasted lamb meat fits perfectly for this happy occasion.

If you want to produce a much tender and seasoned lamb leg, you should marinate it with chopped fresh rosemary, slices of garlic, drizzle with honey and squeeze out 1/2 lemon juice over it.

Marinating the lamb leg overnight helps the meat to absorb all the ingredients into it, which induced a perfect and fragrant, juicy tender roast lamb leg for your dinner.

Honestly, I had never had lamb leg before in my life.

I had started to develop this new liking for roast lamb when I had dined at a Western Cuisine restaurant that was giving a discount of lamb menu.

Little did I expect that lamb taste just as great as chicken but a little chewy as mutton.

However, lamb meat doesn’t give any raw odor alike mutton.

In Malaysia, it is difficult to buy fresh lamb meat or leg in the wet market because it is not a common meat among the locals.

Hence, lamb leg or meat are imported from foreign countries, frozen and packed , sold in hypermarket which is expensive and rare.

Just buy sufficient amount of lamb leg for your cooking, you don’t have to buy in bulk.

Fresh rosemary leaves are sold in packets under the vegetables or salads department.

Choose the dark green leaves, fresh and small amount.

Do not buy in bulk because you won’t be able to finish consuming them in time.

Lamb Leg with Honey and Rosemary Glaze Recipe

Ingredients:

-300g lamb leg joint

-2 cloves garlic ( sliced )

-2 sprigs rosemary

-1 tbsp honey or jam

-2 tbsp freshly squeezed orange juice

-1 tbsp crushed fresh rosemary or dried rosemary

-salt and pepper to taste

-1 stalk celery-boiled until soften

– florets of cauliflower- boiled until soften

-some fresh red cherries

-1 medium tomato

Method:

Cut soften celery into diagonal shapes.
Set cooked florets of cauliflower aside.
Wash and set aside fresh red cherries
Cut tomato into halves. Toast 1/2 tomato in microwave oven.
Preheat ove at 210C or 425F
Cut off all fats from the lamb joint.
Cut leg lamb into thick slices.
Use a sharp knife to make a few incisions into the flesh and insert the garlic slices into each incision.
Sprinkle chopped fresh rosemary over the lamb meat, place of the rack over a roasting pan.
Roast for 30min and remove from the oven.
In a saucepan, heat up with a little olive oil, pour in honey, orange juice and crushed dried rosemary together.
Simmer until the honey has melted.
Season with salt and pepper.
Glaze the honey mixture over the semi cooked lamb joints.
Return to the oven, roast again for another 30min.
Flip over the other uncooked side alternatively to ensure both sides are cooked.
Remove from the oven, serve with individual plates.
One slice of lamb joint per plate, garnish with 2 florets of cooked cauliflower, some celery, toasted 1/2 tomato and 1 sprig of rosemary.