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You are here: Home / Meats / Lamb / Roasted Lamb with Honey and Thyme Glaze

Roasted Lamb with Honey and Thyme Glaze

December 18, 2019 10 Comments

Roasted Lamb with Honey Thyme Glaze Sliced and on Serving Plater with Parsley and Cranberry Garnish
Roasted Lamb with Honey Thyme Glaze Served on a White Plate with Peas, Dressing, and Cranberry Sauce
Roasted Lamb with Honey Thyme Glaze Carved and on a White Rectangular Serving Platter
Roasted Lamb with Honey Thyme Glaze Carved and on a White Rectangular Serving Platter Garnished with Parsley and Cranberries

This Roasted Lamb with Honey and Thyme Glaze is an easy and delicious entree for any special occasion from family dinners to holiday meals.

Roasted Lamb with Honey Thyme Glaze Sliced on a Serving Platter Accompanied by Stuffing

When I first included this Roasted Lamb with a Honey and Thyme Glaze as a recipe on my blog in 2007, it was as a salad. Yes, 2007…a lifetime ago it seems! I wrote that post with this lamb as part of a main course salad dish; normally for Easter.

While I loved it as a easy dinner over the holidays, I also sort of gravitated to nixing the salad idea and simply serving Roasted Lamb with Honey and Thyme Glaze as slices with accompanying dishes and it became more of our Christmas holiday meal than Easter. I love the whole process of Thanksgiving but I do not want to stand in the kitchen cooking all day on Christmas. I was a single mom from the time my girls were two and six; I wanted to spend the day with them!

If I have leftovers, I might still serve it as a salad the next day; that way I get the best of both worlds. If I have leftovers is key…since I get a small leg of lamb, that is not always the case. Lamb roasts are small enough that a large crew is not necessary to see the entire roast disappear!

Roasted Lamb with Honey Thyme Glaze Served with Dressing, Peas, and Cranberry Sauce

Roasted lamb is so easy to prepare. It’s actually a boneless leg of lamb that has been rolled into shape and is kept rolled with netting or string; I get mine every year from Costco via New Zealand. Roast it and remove the netting after it has been cooked so it will keep it’s shape. How easy? This is the total of ingredients! (Complete recipe is at the end of this post)

  • 4 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 4 fresh thyme sprigs
  • 5 lb Lamb roast

I know that lamb and mint have been favorites forever but I prefer this method combining honey, olive oil and thyme; the resulting flavor is outstanding.

Since I normally make it for our meal on Christmas Day we LOVE it with this Pumpernickel and Rye Dressing with Bacon and Pecans , it’s a savory dish that is perfect all year round and not a dressing that is reminiscent of so many served on Thanksgiving Day. Multiple breads, bacon, pecans…and oh yeah, BOURBON…make it most unique and particularly delicious!

I’ve also got several wonderful cranberry sauces we can choose from; that is one thing I love to play with each year and come up with something unique…here are a couple of my favorites:

  • Bourbon, Brown Sugar, and Orange Cranberry Sauce
  • Cosmopolitan Cranberry Sauce
  • Best Cranberry Sauce Ever (until I make the next one I think is best!)
  • And a cocktail! Cranberry Pomegranate Moscow Mule

Roasted Lamb with Honey Thyme Glaze Sliced on a Serving Platter and Garnished with Greens and Fresh Cranberries

At one time I didn’t care for lamb but this preparation changed everything. It can be a bit gamey and this glaze works perfectly to add a sweet herbacious component. I’ve also realized that medium rare lamb is so much preferable to anything cooked longer.

This one actually was in the oven a few more minutes than I would have liked and it was still pink and  juicy but in my humble opinion, lamb roasted to medium or medium well would ruin it in my book, it simply dries out the meat.

While I no longer make the dish to serve as a salad, I certainly will enjoy one the next day if there are leftovers. I mix together a bit more honey, olive oil, some red wine vinegar and fresh thyme and serve it with the lamb and toasted pine nuts. Still a favorite after all these years!

PIN IT! ‘Roasted Lamb with Honey and Thyme Glaze’

Roasted Lamb with Honey Thyme Glaze Carved and on a White Rectangular Serving Platter

Roasted Lamb with Honey Thyme Glaze Sliced and on Serving Plater with Parsley and Cranberry Garnish

Yield: 6-8 Servings

Roasted Lamb with Honey and Thyme Glaze

Roasted Lamb with Honey Thyme Glaze Sliced on a Serving Platter Accompanied by Stuffing

An easy preparation of a special dish, this Roasted Lamb with Honey-Thyme Glaze is delicious and perfect for a special dinner or holiday occasion.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 20 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 4 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 4 fresh thyme sprigs
  • 5 lb Lamb roast

Instructions

  1. Preheat oven to 400°F.
  2. Combine honey, olive oil, and thyme in heavy small saucepan.
  3. Stir over low heat until just warm. Remove from heat.
  4. Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl.
  5. Roast lamb 12 minutes; brush again with honey mixture from bowl.
  6. Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare and up to 150°F for well done. The time will vary depending on the size of your roast and desired level of done-ness; figure 15-25 minutes per pound.
  7. Transfer lamb to cutting board; over with foil and let rest for 15-20 minutes.
  8. Cut lamp into slices and drizzle with leftover honey glaze.

Notes

No roasting rack? No problem. Simply tear off a large piece of aluminum foil and wad it up in a shape to fit the length of the roasting pan and place your roast on top.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 883Total Fat: 60gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 264mgSodium: 188mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 72g

The nutritional information is computer-generated and only an estimate.

© Creative Culinary
Cuisine: American / Category: Lamb

« Orange Cake with Brown Sugar Buttercream and Cranberry Glaze
Pumpernickel and Rye Dressing with Bourbon »

Comments

  1. John / Kitchen Riffs says

    December 18, 2019 at 2:40 pm

    We love lamb! Maybe my favorite red meat. This looks like a terrific way to serve it, too. Thanks! And Happy Holidays!
    Reply
    • Barb says

      December 18, 2019 at 9:13 pm

      Merry Christmas to you too John!
      Reply
  2. Elle says

    March 23, 2011 at 2:31 pm

    Looks beautiful, Barbara! Very fresh and light!
    Reply
  3. santafetraveler says

    December 23, 2010 at 10:17 am

    Looks great and sounds healthy- we'll have to try it, we do a lot of salad dinners. But Christmas day here had it's own traditions.
    Reply
  4. bunkycooks says

    April 3, 2010 at 7:12 pm

    This is beautiful! I need to have some friends over for dinner to enjoy a larger piece of lamb. It is a wonderful dish for entertaining.
    Reply
  5. Angela@spinachtiger says

    December 29, 2009 at 3:04 pm

    Oh, this looks awesome. Even if pinenuts are $30 a pound now. P.S. I also don't like mint anything, except that ice cream.
    Reply
    • Creative Culinary says

      December 29, 2009 at 3:51 pm

      Thank goodness for Costco...although I haven't figured a price per lb I'm assuming that bag I buy is much less. I've never done mint with lamb; no particular reason...we just started making this and it's our go to lamb dish!
      Reply
  6. jen says

    December 29, 2009 at 1:53 pm

    oh my gosh...the lamb looks so juicy & delicious!!! I could almost TASTE it!!!
    Reply
    • Creative Culinary says

      December 29, 2009 at 3:52 pm

      I have some leftovers!
      Reply

Trackbacks

  1. Deep Fried Turkey with Honey and Roasted Pecan Glaze with Masterbuilt Electric Fryer. — Recipes - A Denver Colorado Food Blog - Sharing food through recipes and photography. says:
    December 14, 2011 at 7:00 am
    [...] preparing a big meal. We’re fine with a more relaxed day and I’ve often prepared this Honey Roasted Lamb Salad or just a simple ham for our Christmas [...]
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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