Herb Roasted Lamb with Vegetables and Honey

🐏Herb-Roasted Lamb with Vegetables and Honey

πŸ‘‰3lb lamb roast

πŸ‘‰10 baby potatoes, peeled and halved

πŸ‘‰half a bag baby carrots

πŸ‘‰1 large onion, quartered

πŸ‘‰1 head garlic, top sliced open

πŸ‘‰3 cloves garlic, minced

πŸ‘‰1/4 cup honey, divided in half

πŸ‘‰1 teaspoon dried oregano OR 1 tablespoon fresh oregano, chopped

πŸ‘‰1 teaspoon dried thyme OR 1 tablespoon fresh thyme, chopped

πŸ‘‰Salt + Pepper
🐏Preheat oven to 350 degrees

🐏Combine Potatoes, carrots, onion and whole head garlic with half the honey, salt and pepper and mix – spread into the bottom of your baking dish

🐏Combine remaining honey with the minced garlic, oregano and thyme, add salt and pepper and coat the roast in this mixture on all sides – Place on top of vegetables

🐏Cover and roast for 1 hour, then uncover and roast another 40 minutes – periodically basting the lamb and mixing the vegetables – to get that gorgeous dark crust raise the temperature of the oven to 375 and roast an extra 10 minutes

🐏Remove the roast and vegetables from the pan and set them aside, loosely covered

🐏Drain the juices of the pan into a sieve or strainer and into a measuring cup or gravy separator. Remove as much fat as possible – fat will rise to the surface while juices remain at the bottom. Pour juices over the lamb to serve


*Your roast should be cooked medium-well at this point. Feel free to adjust cooking time to your personal liking.

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