Savoring Sweet and Sticky Leg of Lamb

Creating a delicious sweet and sticky leg of lamb is all about balancing flavors. Here’s how it all came together:

I started by scoring the leg of lamb, creating pockets for flavors to seep in. This simple step is crucial for infusing the meat with taste.

Next, I used “Like It Hot Mustard” to give the lamb a spicy kick. The mustard’s bold flavor added depth, complementing the sweetness that was to come.

To bring in a Cajun twist, I generously sprinkled “Hot Under The Kilt Acadian Cajun Seasoning.” Its smoky, spicy notes blended harmoniously with the lamb.

Freshly chopped rosemary was added for an aromatic touch. This fragrant herb promised to elevate the dish, infusing it with a hint of the Mediterranean.

Finally, honey took center stage. Drizzled generously over the lamb, it promised a delightful sweetness. As it caramelized in the oven, it created a sticky glaze that coated the meat.

These ingredients worked together like a well-coordinated team, each contributing its unique flavor. The result was a mouthwatering sweet and sticky leg of lamb, where the richness of the meat was perfectly balanced by the spicy kick, aromatic herbs, and decadent sweetness. It was a dish that celebrated the art of flavor pairing, turning a simple leg of lamb into something extraordinary.

A very generous thank you to  Northumberlamb for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Sweet and Sticky Leg of Lamb

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• Author: The Kilted Chef
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 5lb leg of lamb
• 1/4 cup Some Like It Hot Mustard or deli mustard of choice
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp. Hot Under the Kilt Acadian Cajun seasoning
• 2 tbsp. Fresh chopped rosemary
• 1/4 cup honey
• 2 tbsp olive oil

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Instructions

1. Preheat oven to 325.
2. Score the leg of lamb in a crosshatch pattern.
3. Rub the mustard evenly over the whole leg. sprinkle with the Cajun seasoning, salt, pepper and the fresh rosemary.
4. Place a cooling rack onto a baking sheet and add the leg of lamb, drizzle the honey over the leg followed by the olive oil.
5. Fill the baking pan with water and place the whole thing into the oven.
6. Bake for approximately 2 hours or until an internal temperature of 130 is reached.

• Category: Entree, Lamb, recipe