Slow-roast Lamb With Garlic, Honey And Cumin

Slow-roast Lamb With Garlic, Honey And Cumin

Slow-roast Lamb With Garlic, Honey And Cumin. Happy Easter Sunday.

Hello friends, so are you looking for Slow-roast lamb with garlic, honey And cumin recipe, anyone?

If you managed to brave to shops and got some food this weekend you did great.

I really do not like being in long queues for ages and busy shops make me nervous at the minute because of the coronavirus. So I try not to go out if possible.

We did manage to get the last piece of beef off the shelves for dinner today though. So all is good here.

As a result of this, we are having slow cooked-beef tomorrow for our Easter dinner.

As it is Easter Sunday I am re-sharing a traditional Easter Sunday meat recipe with you;

How To Make Slow-roast Lamb With Garlic, Honey & Cumin:

Gluten-Free

Preparation time: 10 minutes
Cooking time: 3 hours
Total time: 3 hours 10 minutes

Serves: 4 – 6

Ingredients:

1 tsp coarse crystal sea salt

10 cloves garlic, peeled

1 sprig rosemary, leaves only

2 tbsp olive oil

1 tbsp clear honey

0.9kg Welsh half leg of lamb

100ml white wine

1 tsp ground cumin

Method:

1. Firstly, preheat the oven to 200°C, gas mark 6. Crush the garlic cloves with the salt in a pestle and mortar or small food processor, adding the rosemary, honey and cumin. Stir in the olive oil to make a thick paste. Rub the garlic mixture over the skin of the lamb and place in a cast-iron casserole or deep roasting tin.

2. Roast the lamb for 20 minutes, then remove from the oven. Reduce the oven temperature to 160°C, gas mark 3. Mix 100ml water with the white wine and pour around the lamb. Cover the pan with a lid or foil. Cook for a further 2-2½ hours until the meat is tender and the garlic crust is golden.

3. Transfer the lamb to a dish and leave to rest for 20 minutes in a warm place. Bring the pan juices to the boil and simmer fast for 8-10 minutes until syrupy, then season and serve with the sliced lamb.

Slow-roast Lamb With Garlic, Honey And Cumin

Slow-roast Lamb With Garlic, Honey And Cumin:

Updated Post. First published here 1st April 2018 Recipes and images provided by Waitrose & Partners.

Slow-roast Lamb With Garlic, Honey And Cumin

Slow-roast Lamb With Garlic, Honey And Cumin.

Waitrose & Partners.
As it is Easter Sunday I am re-sharing a traditional Easter Sunday meat recipe with you;
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs
Course Main Course
Servings 6

Ingredients
  

  • 10 cloves garlic, peeled
  • 1 tsp coarse crystal sea salt
  • 1 sprig rosemary, leaves only
  • 1 tbsp clear honey
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 0.9kg Welsh half leg of lamb
  • 100ml white wine

Instructions
 

  •  Preheat the oven to 200°C, gas mark 6. Crush the garlic cloves with the salt in a pestle and mortar or small food processor, adding the rosemary, honey and cumin. Stir in the olive oil to make a thick paste. Rub the garlic mixture over the skin of the lamb and place in a cast iron casserole or deep roasting tin.
  • Roast the lamb for 20 minutes, then remove from the oven. Reduce the oven temperature to 160°C, gas mark 3. Mix 100ml water with the white wine and pour around the lamb. Cover the pan with a lid or foil. Cook for a further 2-2½ hours until the meat is tender and the garlic crust is golden.
  • Transfer the lamb to a dish and leave to rest for 20 minutes in a warm place. Bring the pan juices to the boil and simmer fast for 8-10 minutes until syrupy, then season and serve with the sliced lamb.

So what do you think of this Slow-roast Lamb With Garlic, Honey & Cumin recipe? Do you fancy trying it today or another day?

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Slow-roast Lamb With Garlic, Honey And Cumin

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Claire Justine
Claire Justine

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14 Comments

  1. Anonymous
    2nd April 2018 / 6:26 pm

    Love lamb, i was only saying to my daughter today !!

  2. Carol
    13th April 2020 / 1:25 pm

    I love lamb, yum! #MMBC

  3. Catherine Lanser
    13th April 2020 / 1:28 pm

    Many next year or in a month or two. Looks yummy. #MMBC

  4. Helen at the Lazy Gastronome
    14th April 2020 / 2:07 am

    That is one beautiful roast – and I love the flavor combinations. Thanks for sharing at the What’s for Dinner party – have a fabulous and safe week.

    • 14th April 2020 / 4:02 pm

      Thanks for hosting and stopping by Helen 🙂

  5. 2nd March 2021 / 5:02 am

    This looks amazing! I’ve never made lamb before. I’d love to try your recipe. ~Sherry

  6. 3rd March 2021 / 4:10 pm

    5 stars
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

  7. 3rd March 2021 / 10:56 pm

    This beautiful roast looks as good as it sounds. Thanks for sharing at the What’s for Dinner party. Enjoy the rest of your week.

    • 4th March 2021 / 7:40 pm

      Thanks for hosting and stopping by, Helen 🙂

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