Recipes/SpecialsRecipesLamb with Truffle Honey Glaze

Lamb with Truffle Honey Glaze

Classic roast lamb treated to a sweet truffle honey glaze.

Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes 

Serves: 6 



  1. Heat the oven to 200c/fan 180c/gas 6. Put onions in a roasting tray with 4 tbsp water. Place leg of lamb on top of the onion and rub with oil and then honey. Stab the skin side of the lamb 15 times with a small, sharp knife, twisting to make small holes. Stuff a handful of small rosemary sprigs into the holes. Season well.
  2. Roast for 1 hour 15 minutes for medium-rare, or 1½ hours for medium. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks and cover the skin with foil if it starts to get too dark.
  3. Once cooked, rest on a plate or board for 20-30 minutes under foil.
  4. Serve with a salad or veggies of your choice.

More Recipes


Prep Time 30 minutesCook Time 12 minutesTotal Time 42 minutesServings 18 cookiesAuthor: Pepe Saya Buttery – Based on Chef David Lovett’s Recipe Ingredients 100g round of Oomite Butter softened 200g brown sugar loosely packed, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract 1 egg 130g plain flour 1/2 teaspoons baking powder 1.5 cups milk chocolate chips Instructions Preheat oven to 180º C and […]

Read More

Low-Carb Parmesan Truffle Chips

Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 4Author: Harper Slusher of Simply So Healthy Ingredients 4 egg whites 2 1/2 Tablespoons parmesan cheese, 1/2 Tablespoon parmesan for garnish, 2 teaspoons water 1/2 teaspoon salt 1/2 teaspoon parsley finely chopped Truffle Oil to taste Instructions Preheat oven to 400º F. Spray two muffin pans with an oil of your choice. In a small bowl, whisk together egg whites, water, and salt until combined. […]

Read More

Authentic Brioche Premix

Ingredients Lesaffre Brioche Premix 1000g Unsalted Butter 150g Compressed yeast 60g or SAF Gold dry yeast 24g Water+\- 390 ml Method Mixing Spiral add ingredients to a bowl and mix till fully developed Divide and rest for a few minutes Mould into required shapes Prove Bake @ 210 deg C with steam.

Read More