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Spiced Citrus Roast Lamb

This roast lamb is seasoned with a fragrant spice rub featuring garlic, rosemary, and optional cinnamon, then slow-roasted to tender perfection. Bright citrus slices and honey caramelize during roasting, creating a juicy, flavorful dish with a beautifully browned exterior. The result is a warm, inviting centerpiece with a balance of spice, sweetness, and citrus brightness.
Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg lamb roast preferably leg or shoulder
  • 3 cloves garlic fresh, crushed
  • 2 tablespoons fresh rosemary chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 orange orange sliced into rounds
  • 2 tablespoons honey raw preferred
  • 2 tablespoons olive oil good quality
  • 1/4 teaspoon cinnamon optional

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Sharp carving knife
  • Basting Brush

Method
 

  1. Preheat your oven to 180°C (350°F). Place a roasting pan with a rack inside to allow even heat circulation.
  2. Mix crushed garlic, chopped rosemary, salt, black pepper, and olive oil in a small bowl to create a fragrant spice paste.
  3. Pat the lamb dry with paper towels to remove excess moisture, which helps the spice rub adhere better.
  4. Massage the spice mixture all over the lamb, making sure to coat all sides evenly for maximum flavor.
  5. Place the lamb on the rack in the roasting pan, fat side up, to allow the juices to baste the meat as it cooks.
  6. Insert a meat thermometer into the thickest part of the lamb, then roast for about 20 minutes per 500g, or until it reaches an internal temperature of 60°C (140°F) for medium rare.
  7. Every 20 minutes, use a basting brush to spoon the pan juices over the lamb, keeping it moist and flavorful.
  8. During the last 15 minutes of roasting, arrange orange slices on top of the lamb and drizzle with honey, allowing them to caramelize and add a sweet, smoky flavor.
  9. Once the desired internal temperature is reached, remove the lamb from the oven, tent it loosely with foil, and let it rest for 20 minutes to allow juices to redistribute.
  10. Carve the lamb against the grain with a sharp knife, revealing juicy, tender slices with a hint of spice and citrus aroma.
  11. Serve the sliced lamb with the roasted oranges and pan juices for a flavorful, inviting meal.

Notes

For extra depth, add a pinch of cinnamon to the spice rub. Adjust roasting time based on the size of your lamb for perfect doneness.