This glazed lamb is a delicious way to elevate a classic roast dinner. It’s a roast leg of lamb with a honey mustard glaze – an ideal centrepiece for Christmas or Easter. The potatoes roast under the meat and the pan juices become a simple gravy, making this an easy, one-pan family favourite.
You can also use leftovers to make lamb fritters.
Roast lamb is a staple in many Australian households. Growing up, a roast leg of lamb regularly appeared on the dinner table, with leftovers turned into sandwiches the next day. My favourite part was always the vegetables roasted beneath the meat — they soak up the juices and become deeply flavorful.
This glazed lamb recipe is a slightly more special take on the classic roast. The honey, mustard and thyme glaze is sweet, savoury and aromatic, and it complements a medium-rare roast perfectly. The pan juices make a simple gravy, because a roast dinner isn’t complete without gravy.
Whether you’re hosting the holidays or craving a comforting roast lamb, this recipe is worth trying.
Key Ingredients
A standard roast leg of lamb served with potatoes cooked in the same tray and finished with a sticky honey mustard and thyme glaze.
All ingredient quantities are in the recipe card below.
- Lamb leg roast – choose a leg sized for your crowd; 2.5–3 kg works well for the glaze quantity (the example shown is 2.8 kg).
- Potatoes – roast under the lamb to absorb flavour. Leave the skins on for texture or peel if preferred.
- Chicken stock – keeps the glaze from burning, flavours the potatoes and provides liquid for the gravy. Keep some liquid in the tray while roasting.
- Honey – adds sweetness that balances the mustard.
- Dijon and wholegrain mustard – the combo gives complexity to the glaze.
- Fresh thyme – lamb works beautifully with fresh herbs; rosemary or oregano are alternatives.
- Garlic – a couple of cloves provide a subtle garlicky note.
- Lemon juice – a touch of acid brightens the glaze (optional).
- Traditional gravy mix – optional shortcut for a quick gravy made with pan juices.
Step-By-Step Instructions
Trim any excess fat from the leg of lamb, leaving enough fat to keep the meat moist. If the shank is attached, you can remove it or leave it on to your preference.
Step 1: Preheat the oven to 180°C / 350°F. In a small bowl combine the glaze ingredients: honey, olive oil, Dijon mustard, wholegrain mustard, minced garlic, lemon juice, thyme, salt and pepper. Chop the potatoes and spread them evenly across the base of a large roasting tray.
Step 2: Brush the entire leg of lamb with the glaze and place it on top of the potatoes. Pour chicken stock around the potatoes (not over the lamb) to keep the pan moist.
Step 3: Loosely cover the lamb with foil, ensuring it doesn’t touch the meat, and roast for 65–70 minutes. Covering helps the lamb cook evenly and stay juicy.
Step 4: Remove the foil, baste with remaining glaze, and gently turn or stir the potatoes. Ensure there is still liquid in the bottom of the tray; add a splash of stock if needed. Roast uncovered for another 30–35 minutes, or until the lamb’s internal temperature reaches 130°F / 53°C for medium-rare.
Step 5: Remove the lamb from the oven, cover loosely with foil and rest for at least 30 minutes. The temperature will rise slightly as it rests.
Step 6: Transfer the lamb and potatoes to a serving platter. Place the roasting pan over medium heat on the stove and whisk in a little traditional gravy mix to thicken the pan juices into gravy. Add water or stock if needed to reach the desired consistency.
Step 7: Carve the lamb and serve with the potatoes, any preferred vegetables such as maple-glazed carrots, and plenty of gravy.
How to perfectly cook a lamb leg roast
The easiest way to get the doneness you want is to use a meat thermometer. Start checking the internal temperature before the end of the suggested cooking time, since ovens vary.
Take the lamb out of the oven slightly before it reaches the target temperature — it will continue to cook while resting.
Internal temperature guide:
- Rare–Medium Rare: 130°F / 53°C (recommended)
- Medium: 135–140°F / 57–60°C
- Medium-Well: 145°F / 63°C
Insert the thermometer into the thickest part of the leg for the most accurate reading.
Recipe FAQs
Lamb shoulder benefits from long, slow cooking to become tender. This recipe is designed for a quicker roast leg cooked medium-rare. For shoulder, choose a slow-roast shoulder recipe.
Store leftovers in an airtight container in the fridge for 3–4 days. You can freeze sliced lamb for up to 2 months.
Warm gently in the oven (covered) at 160°C / 320°F or microwave in short bursts to avoid drying it out.
If you make this recipe, please leave a comment and rating — I’d love to see your results.
More Classic Roast Recipes
Air Fryer Roast Pork
Air Fryer Roast Chicken
One Pan Roast Chicken
Air Fryer Broccolini
Roast Leg of Lamb with Honey Mustard Glaze
Equipment
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Baking tray with wire rack
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Meat thermometer
Ingredients
- 2.8 kilogram lamb leg roast approx size
- 1 kg potatoes chopped
- 2 cups chicken stock
- 1 tablespoon traditional gravy mix
For the honey mustard glaze:
- 3 tablespoons honey
- 1 ½ tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon wholegrain mustard
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
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Preheat to 180°C / 350°F. Trim any excess fat from the lamb.
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In a small bowl, mix honey, olive oil, Dijon mustard, wholegrain mustard, garlic, lemon juice, salt and pepper.
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Spread chopped potatoes across the base of a large roasting dish.
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Brush the leg of lamb with the glaze, place on top of the potatoes and pour chicken stock around the potatoes.
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Loosely cover with foil and roast for 65–70 minutes.
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Remove foil, baste with remaining glaze and turn the potatoes. Roast uncovered 30–35 minutes or until the lamb reaches 130°F / 53°C for medium-rare.
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Remove from the oven and rest the lamb for 30 minutes, loosely covered with foil.
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Remove lamb and potatoes from the pan. Place the pan over medium heat, whisk in gravy mix and any extra stock or water needed until thickened.
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Carve the lamb and serve with potatoes and gravy.
Notes
Lamb: Remove the lamb from the fridge about 1 hour before cooking so it comes to room temperature for even cooking.
Internal Temperature: For more well-done lamb, roast until 135–140°F / 57–60°C for medium or 145°F / 63°C for medium-well.
Nutrition
Nutritional information is a guide only and may vary depending on ingredients and preparation.