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Lamb recipe

Roast Irish lamb with honey and wine marinade


Serving: Serves 6


  • 1 leg (2-3kg) of lamb 
  • 60ml Manuka honey
  • 1 teaspoon Dijon mustard
  • 2 sprigs fresh rosemary
  • 5g fresh parsley, finely chopped
  • 1 lemon
  • 200ml white wine
  • 2 garlic cloves, peeled and finely minced
  • 3 x 125g packs Aldi Specially Selected asparagus tips
  • Meat gravy granules
  • Sea salt
  • Black pepper


  1. Pre-heat the oven to 220°C/425°F/Gas Mark 7.
  2. Grate the rind from the lemon and then juice.
  3. Mix together in a bowl the garlic, rosemary, wine, honey, mustard, lemon rind and juice – season with some salt and black pepper.
  4. Place the lamb in a roasting tin and rub over the honey and wine mixture.
  5. Roast in the oven for 20 minutes.
  6. Reduce the heat to 180°C/360°F/Gas Mark 4 and roast for another 30 minutes per 500g (baste the lamb frequently during cooking).
  7. Once cooked, remove from the oven, cover with foil and allow to rest for 15-20 minutes before carving.
  8. Ensure product is thoroughly cooked and piping hot throughout.


To make the gravy:

  1. Strain away any fat from the roasting pan and use the meat juices when you make your gravy with the gravy granules.
  2. Cook the asparagus in some boiling salted water for 3-4 minutes, then drain.
  3. Serve the lamb on a bed of asparagus, sprinkled with some chopped parsley, sea salt and black pepper.

Recipe from Aldi