Recipe

Honey glazed rustic roast

  • Prep time: 20 minutes
  • Cooking time: 3 hours
  • Serves 4
  • This recipe uses Australian Honey

Ingredients

  1. Lamb roast
  2. 4 tablespoons Rowse, Australian Honey
  3. 300 ml (½ pint) white wine
  4. 4 large bay leaves
  5. 4 sprigs of fresh rosemary
  6. 12 garlic cloves, unpeeled, halved
  7. Salt and freshly ground black pepper
  8. 1.75 – 1.9 kg (4- 4 ½ lb) whole shoulder of lamb
  9. 4 medium onions, each cut into three thick crossway slices
  10. 200 ml (7 fl oz) lamb stock
  11. 800 g (1 ¾ lb) Maris piper potatoes, scrubbed, cut into 2 cm (1 ¾ inch) thick slices
  12. Salsa Verde
  13. Small bunch fresh parsley, roughly chopped, about 6 tablespoons
  14. 2 tablespoons capers, drained, roughly chopped
  15. 4 canned anchovies, drained, roughly chopped
  16. 2 tablespoons olive oil
  1. Lamb roast
  2. 4 tablespoons Rowse, Australian Honey
  3. 300 ml (½ pint) white wine
  4. 4 large bay leaves
  5. 4 sprigs of fresh rosemary
  6. 12 garlic cloves, unpeeled, halved
  7. Salt and freshly ground black pepper
  8. 1.75 – 1.9 kg (4- 4 ½ lb) whole shoulder of lamb
  9. 4 medium onions, each cut into three thick crossway slices
  10. 200 ml (7 fl oz) lamb stock
  11. 800 g (1 ¾ lb) Maris piper potatoes, scrubbed, cut into 2 cm (1 ¾ inch) thick slices
  12. Salsa Verde
  13. Small bunch fresh parsley, roughly chopped, about 6 tablespoons
  14. 2 tablespoons capers, drained, roughly chopped
  15. 4 canned anchovies, drained, roughly chopped
  16. 2 tablespoons olive oil

Like this recipe? Share it: