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Honey-glazed lamb

TO SERVE - Swap the usual mint sauce for our vibrant pistachio salsa verde, find the recipe on Cook With M&S app

  • Timer Prep 15 min
    Cook 150 min
  • Chart 344.0 cal/
  • Chef hat Hard


For the marinade, pick leaves from 2 of the rosemary stalks. Roughly chop the garlic cloves. Remove the pips and roughly chop the unwaxed lemons.


  1. 1 Heat the oven to 190°C/170°C fan/gas 5.
  2. 2 Blitz all the ingredients for the marinade in a food processor, until just smooth.
  3. 3 With a sharp knife, cut small incisions all over the lamb.
  4. 4 Put it in a roasting dish and rub with the marinade.
  5. 5 Pick the sprigs from the remaining rosemary stalk and push into the incisions.
  6. 6 Cover with foil and chill overnight.
  7. 7 Remove the lamb from the fridge 30 mins before cooking.
  8. 8 Roast, covered with foil, for 1½ hours, basting every 30 mins.
  9. 9 Remove the foil and cook for another hour.
  10. 10 Transfer from the oven and rest, covered, for 30 mins before serving.
  • Average per serving
  • Calories 344.0kCal
  • Fat22.0g
  • Saturated9.3g
  • Salt1.1g
  • Carbohydrates7.5
  • Sugar7.1g
  • Protein29.9g
  • Fibre0.2g