Spring Roast Lamb

For the roast

2 tbsp clear honey
1 tbsp Dijon mustard
2.3 kg leg of lamb
salt and ground black pepper
a few rosemary sprigs
a few thyme sprigs

For the gravy

1 tbsp plain flour
50 ml apple juice
450 ml lamb or beef stock
1 tsp clear honey


To make the roast

1. Preheat oven to Gas 4, 180C, 350F. Combine honey and mustard and rub all over the lamb. Season with salt and pepper.

2. Put lamb on a wire rack over a roasting tin. Cook for 40 minutes per 900g (2lb), cover with foil if it begins to brown too much.

3. Scatter rosemary and thyme over lamb 30 minutes before cooking finishes. Once cooked, transfer to serving platter and cover loosely with foil. Let it rest for 15 minutes before carving.

To make the gravy

1. Pour excess fat from roasting tin into a sauce pan, add flour and stir over a low heat for 1 minute.

2. Pour in apple juice and stock a little at a time, stirring to remove any lumps. Bring to the boil then simmer for 2-3 minutes, to thicken. Stir in honey; adjust seasoning to taste. Serve with the lamb.

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