The festive table is more than a tradition – it is a moment when customs get a personal touch. In that style, we recommend a recipe for roasted lamb, in an interesting way, in a lemon and honey sauce. Roasted slowly, with the natural juices of the meat, it is not just a meal – it is an experience that brings everyone together at the table, brings warmth and creates unforgettable memories.
Ingredients:
- 1.5–2 kg of lamb shoulder or thigh with bones
- 1.2 kg of potatoes
- 2 heads of onion
- 6–8 cloves of garlic
- 2 spoons of olive oil
- 1 spoon of honey
- 1 lemon (juice and grated zest)
- Sprigs of fresh rosemary
- Salt, pepper
Preparation:
1. In a bowl, mix olive oil, honey, lemon juice and zest, spices and half of the garlic (crushed but not chopped). Rub it on the lamb and leave it for at least 2 hours (ideally overnight) in the refrigerator.
2. Heat the oven to 160°C. Arrange the onions, potatoes, garlic in the skin and sprigs of rosemary in a large baking tray. Lay the lamb on it and cover everything with the rest of the marinade.
3. Cover the tray with aluminum foil and bake for 2.5 hours. The meat will release its juices and create a sauce. Then remove the foil, increase the temperature to 200°C and bake for another 30-40 minutes until it gets a golden-brown crust.
Tips:
- The garlic in the shell becomes soft, almost creamy during long roasting – take it out and serve with the meat.
- Lemon zest adds freshness, while honey helps brown the meat nicely.
- If you like a more pronounced sour note, balsamic vinegar is a great addition.
- For added freshness, sprinkle the finished dish with chopped parsley and lemon zest.
- Ideal for holidays, with a light salad or seasonal vegetables.
Ideal for holidays, with a salad or seasonal vegetables.
