Meat and poultry recipes

Honey roasted lamb with basil

Honey roasted lamb with basil


  • Easy
  • 100 minutes
  • For 4 people
  • € 6 / person
  • 312kcal per 100g.

How to make lamb with honey and basil . A very simple meat recipe that can give you a lot of play for any gathering of friends, honey lamb with basil .

I always try to offer you quick and easy recipes, which should not be at odds with good eating. This is the case of the recipe that I propose today. A dish that may well serve for a special meal or even as a Christmas dish, baked lamb , a classic but with a new touch.

Christmas gastronomic traditions are defined both by the sweets that accompany our tables, and by the outstanding dishes for dinner. Among the lamb roasted stuffed the turkey , the pig,  the goat and seabream , most popular posts for these dates are discussed.

With honey lamb with basil, you will surely keep these culinary traditions alive. Always giving a different touch to the bite that your diners will taste.

I do not claim that this recipe is exclusive for Christmas dates, because I think it is a perfect dish for any gathering of friends, which will not take up much time in the kitchen and that will surely like everyone. Having said all this, with great care I get down to work to offer you another yummy recipe.

Preparation of the lamb and mashed honey with basil

  1. We ask the butcher to make a few cuts on the shoulder so that we can handle the meat better.
  2. Peel the garlic cloves and add them, along with the basil, to the mortar. When the ingredients are well mixed. Add the 5 tablespoons of olive oil and two tablespoons well filled with honey to the mash and stir so that all the ingredients are well integrated.
  3. Season the shoulder on all sides with salt and pepper and put it in a baking dish. Spread the shoulder with the honey preparation. Next we add about 150ml of water to the source.

Baked lamb with honey

  1. We put it in the oven at 190 ° C with heat up and down, for about 90 minutes. Remember that each oven is a world and better than you nobody knows it.
  2. It is better to follow the directions in the recipe but also be practical. The meat should be well browned on the outside and cooked on the inside. You can open a little in the meatier areas to check the point where the meat is.
  3. During the time the shoulder is in the oven, we turn the lamb over, so that all its sides are browned well, and add water as the lamb demands.
  4. I have used a total of 500 ml (initial 150 ml and 350 ml more throughout the process).
  5. Honey causes water to caramelize on contact with sugars. Therefore, if we are not careful we can find ourselves without sauce and with a large caramelized crust attached to our source.
  6. Every time we turn the lamb and add water, we must sprinkle the lamb with the resulting sauce.

Preparation of the garnish and final presentation

  1. For the garnish, peel and cut the potatoes into slices. We are going to prepare classic bakery potatoes .
  2. Peel and julienne the onion. In a large frying pan, add plenty of soft olive oil and add the chopped onion, potatoes and a pinch of basil.
  3. Let them cook over medium heat for approximately 35-40 minutes or until the potato is golden and crisp. At that time we remove it from the fire, add salt to taste and let drain.
  4. When the lamb is ready, we serve everything together and separate some sauce in a container so that the very salseros can add as much sauce to the lamb as they want.

If you don’t want to miss a detail on how to prepare this honey-roasted lamb recipe , click on the photos in the step by step.

Tips for a lamb with yummy honey

  • Honey will add a soft touch of sweetness to this typically salty dish. Therefore, I suggest that you do not increase the amounts of honey, otherwise it may be too sweet and lose its original touch.
  • In any case, the quantities will be increased in proportion to the number of shoulders that you are going to cook.
  • As for basil, you can buy it fresh, or as in my case, use it in a spice rack that is much easier to find in supermarkets. I must admit that fresh basil is not located as easily as bay, thyme or rosemary.

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