Ultimate comfort food: roast lamb with honey and thyme



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1.5kg easy carve roast lamb leg
olive oil
1 bunch thyme
½ cup (180g) honey
roasted vegetables, steamed greens and gravy, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180°C. Place lamb on a rack (trivet) in a baking pan.

2. Drizzle roast with oil, season to taste and arrange thyme sprigs over lamb.

3. Bake for 1¼ - 1½ hours or to taste (25 minutes per 500g will give a medium-cooked roast).

4. Remove from oven and drizzle immediately with honey. Cover and rest for 15 minutes before carving. Serve with roasted vegetables, steamed greens and gravy.

Tips: It is important to allow roast to rest before carving to retain juices.