Thyme-glazed roast lamb with honey and cider gravy

Name: Thyme-glazed roast lamb recipe with honey and cider gravy
Ingredients: 6–8 medium–large floury potatoes, peeled; sea salt and freshly ground black pepper; 2kg/4lb 8oz leg of lamb; 3 tbsp olive oil; 2 bushy sprigs of thyme; 1 tsp plain flour; 1 tbsp honey (thyme honey is perfect); ½ tbsp plain flour; 250ml/9fl oz dry cider; 200ml/7fl oz stock (any kind, but beware of oversaltiness if using cubes); 1 tsp thyme leaves; about 1½ tbsp honey

A delicious update on a roast lamb recipe

By Hattie Ellis

16 July 2019

Thymeglazed roast lamb recipe with honey and cider gravy

Maja Smend

The sweetness of roast lamb is enhanced by a honey glaze scattered with thyme and a sharp-sweet gravy made of cider and honey. This dish is inspired by the association of Wales with bees and honey, as well as lamb. The International Bee Research Association (IBRA), founded in 1949 by Dr Eva Crane, is based in Cardiff and IBRA’s remarkable bee- and honey-related library is now housed at the National Library of Wales in Aberystwyth. It consists of some 4,000 books and 50,000 academic papers and periodicals relating to insects and honey from around the world.

A recipe from Spoonfuls of Honey by Hattie Ellis (Pavilion). Buy the book here.

Recipe notes