Recipe

Leg of lamb with mountain honey

Lamb gigot with mountain honey on a plate with black background, Valais, Switzerland

Preparation

  1. Dab the leg of lamb with some paper towels.
  2. On the upper part of the meat, make incisions 2cm deep.
  3. In a bowl, mix together the honey, lemon juice, oil, curry powder, salt and pepper to make the marinade.
  4. Brush the entire leg of lamb with the marinade and put it in an oven-proof dish. Cover with aluminium foil and let it rest in the fridge for 4 hours.
  5. Preheat the oven to 200°C.
  6. Pour some water into the bottom of the dish and put it in the oven. As it cooks, baste the meat 4 to 5 times with the marinade.

 

Lamb gigot with mountain honey on a plate with black background, Valais, Switzerland Dab the leg of lamb with some paper towels. On the upper part of the meat, make incisions 2cm deep. In a bowl, mix together the honey, lemon juice, oil, curry powder, salt and pepper to make the marinade. Brush the entire leg of lamb with the marinade and put it in an oven-proof dish. Cover with aluminium foil and let it rest in the fridge for 4 hours. Preheat the oven to 200°C. Pour some water into the bottom of the dish and put it in the oven. As it cooks, baste the meat 4 to 5 times with the marinade.