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Easter Lamb Roast

Delicious juicy and aromatic Passover.

Preparation time 120 minutes


  • 1,5 kg lamb shank
  • 4 tbsp honey
  • 2 tbsp Dijon mustard
  • 2 tbsp chopped, fresh rosemary
  • 1 tsp freshly ground black pepper
  • 1 tl finely ground lemon zest
  • 3 cloves garlic, crushed
  • 1 tsp coarse sea salt


Put the honey, mustard, rosemary, ground black pepper, lemon zest and garlic in a small bowl and mix together. Coat the lamb well with the marinade and leave him one night in the fridge.

Preheat the oven to 446°F.

Place the lamb on a rack in the roasting pan and sprinkle a little salt to taste.

Roast the lamb 20 minutes in the preheated oven and turn the temperature down to 392°F and leave the bolt still 55-60 minutes roasting. The bolt is done when the temperature of its inside at 80°F. Let the meat rest for 10 minutes before you start cutting.

Serve with peas and cauliflower.

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