Honey & Spice Butterflied Lamb

Honey & Spice Butterflied Lamb

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  • Prep Time


  • Total Time


  • Servings



  • 2 T olive oil

  • 1 3-pound (1.5 kg) butterflied lamb leg

  • Salt and fresh ground pepper

  • 2 Tbsp grainy mustard

  • 2 Tbsp honey

  • 1 Tbsp chopped garlic

  • 2 tsp cracked coriander

  • 2 tsp cracked cumin

  • 1 Tbsp cracked fennel seed

  • ¼ tsp cayenne

  • 1 Tbsp chopped rosemary

  • 2 Tbsp chopped parsley

  • Mustard Shallot Sauce

  • ¼ cup chopped shallots

  • ¼ cup red wine

  • 1 Tbsp red currant jelly

  • 1 Tbsp grainy mustard

  • 2 cups chicken or beef stock


Heat oil in a large skillet. Season the lamb with salt and pepper. Sear lamb on both sides for about 2 minutes per side or until nicely browned. Combine mustard, honey, garlic, coriander, cumin, fennel, cayenne, rosemary and parsley in a small bowl. Brush over lamb leg and season with salt and pepper. Let cool and marinate for 2 hours or overnight, refrigerated. Preheat oven to 425. Place lamb, fat side up, on a rack in a roasting pan and bake 35-45 minutes, basting occasionally, or until juices run slightly pink. Place lamb on a carving board and let rest for 10 minutes. Meanwhile make sauce. Discard all the fat from the roasting pan and place on stove over high heat. Stir in shallots and wine and bring to a boil. Boil for 1 minute. Add red current jelly, mustard and stock, return to a boil and then boil 3-5 minutes or until reduced by half. Sauce should be thick enough to coat the back of a spoon. If not, mix together 1 tsp cornstarch and 1 tsp water and stir into sauce. Bring to a boil. Season with salt and pepper.


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