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Plum & thyme glazed lamb

  • 0:15 Prep
  • 1:35 Cook
  • 6 Servings


  • 85g (1/4 cup) plum jam
  • 1 tablespoon fresh orange juice
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons chopped fresh thyme
  • 2kg leg of lamb
  • Steamed Baby Cream Delight potatoes, to serve (see note)
  • Olive oil, to serve
  • Chopped fresh thyme, extra, to serve
  • Steamed green round beans, to serve


  • 1
    Preheat an enclosed barbecue to 200°C. Place a wire rack in a foil barbecue tray.
  • 2
    Combine the jam, orange juice, mustard and thyme in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the jam melts and the mixture is well combined.
  • 3
    Place lamb on the wire rack. Brush with the jam mixture, reserving one-third of the mixture for basting. Insert a meat thermometer, if using.
  • 4
    Place the tray in the centre of the barbecue. Switch off the burners located under the tray and switch the burners on either side to low. Close the barbecue.
  • 5
    Roast, brushing every half hour with the reserved jam mixture, for 1 1/2 hours or until the meat thermometer reads medium or until lamb is cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
  • 6
    Place the potatoes in a bowl. Drizzle with oil and sprinkle with extra thyme. Slice the lamb. Serve with potatoes and green round beans.

Source: taste.com.au


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