Sweet, Succulent, Sexy
This is not the Sunday Lamb Roast of old!
Australia is ‘infamous’ for putting our Lamb Roast above everything else, even dates with Hollywood celebrities (a pun there for us in a certain age group!) But this Honey Glazed Lamb Roast recipe takes this classic Sunday favourite to a whole new level! Enter the Asian influence.
Firstly, you want to work out your total cooking time. Now this is done by choosing if you want pink inside or well done lamb. For pink, allow 20 minutes per 500g + an extra 20 minutes. For well done, allow 25 minutes per 500g + an extra 25 minutes. You will also need to rest the meat for 15 minutes after roasting before carving to serve.
For example, I had a 1 kilo Lamb Shoulder rolled roast so my total cooking time was 75 minutes for well done.
Place a lamb shoulder roast that’s been boned & rolled onto a rack in a roasting dish & pop it into a 200c oven for 15 minutes.
Meanwhile, make your glaze…..
In a small saucepan, gently warm 1/2 cup of honey before adding in the juice of a lemon, 1 tablespoon of soy sauce, 1 teaspoon of ground ginger & a good pinch of Allspice. Blend that lot together nicely & set aside.
When the first 15 minutes is up, turn the oven down to 180c & start the basting process with your glaze. You will want to brush the roast every 10 minutes with a wee bit of the glaze for the entire cooking time left but do make sure that all that sticky goodness does end up in there!
When time is up, remove the roast from the oven & pop it onto a board. Tuck it in with it’s own tin foil blankie to rest & crack on making the gravy!
Place the roasting dish on your cooktop burner & add in 1 cup of hot chicken stock. Get the heat going underneath to bring it to the boil & deglaze all that yummy goodness that’s stuck to the bottom of the pan. Just keep stirring until it reduces nicely & turns a gloriously deep rich brown.
Strain the gravy through a fine sieve before pouring into your gravy boat to serve with the meat.