A delightful lamb roast infused with aromatic herbs and a hint of citrus, perfect for a special dinner.
Preheat your oven to 180°C and place a rack in a baking dish.
Ensure the rack is stable to allow even cooking of the lamb.
Using a sharp knife, make small slits all over the lamb.
This helps the marinade penetrate deeper, enhancing the flavor.
Mix the garlic and rosemary together, then press the mixture into the slits on the lamb.
Use your fingers to firmly press the mixture into the slits for better adhesion.
Place the lamb onto the rack in the baking dish.
Ensure the lamb is centered on the rack for even cooking.
Combine the lemon juice and honey, then brush this mixture over the lamb.
Brush generously to coat the lamb evenly.
Pour the white wine into the bottom of the baking dish.
This creates steam during cooking, keeping the lamb moist.
Bake the lamb for 1 hour and 15 minutes for rare, or adjust the time for your preferred doneness.
Use a meat thermometer to check the internal temperature for accurate doneness.
Cover the lamb loosely with aluminium foil and let it rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the lamb juicier.
Carve the lamb and drizzle with the pan juices before serving.
Serve with your favorite sides for a complete meal.
