Easter Recipe: Easy honey glazed boneless leg of lamb

Easter Recipe: Easy honey glazed boneless leg of lamb

Use Chef Mary's recipe to create perfect honey glazed boneless leg of lamb for your Easter dinner

Honey Boneless Leg of Lam - Image Chef Mary Moran
Honey Boneless Leg of Lam - Image Chef Mary Moran

LOS ANGELES,  April 3, 2014 – Many people serve lamb only on the holidays or wait until they find it on the menu at their favorite restaurant.  However, with a little knowledge, lamb can be a go-to dish for your family and friends.

Boneless leg of lamb can be bought at the grocery store meat department,  or you can find lamb from your butcher.  Leg of lamb typically comes with the bone in, meaning you need to debone the meat yourself or ask the butcher to do it for you.

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Lamb can be bought in Cryovac packaging to prolong the shelf life.  If you buy the lamb in the packaging, know that it will be slightly bluish in color and have a stronger smell when unwrapped.

Don’t worry. The lamb will change back to the red color, and the strong smell will dissipate the longer it’s out of the packaging.

You will need around ½ to ¾ pound of lamb per person. Don’t forget there is a lot of fat removed, so the weight on the packaging isn’t the amount of edible meat.

The following video shows you step by step how to prepare leg of lamb:

Honey glazed leg of Lamb:

Serves: 3 to 4  Time: 1 hour 15 minutes


3 pounds of boneless leg of lamb
½ teaspoon paprika
½ cup of chopped parsley
2 tablespoons oil
2 shallots, sliced
1 cup red wine
½ cup water
¼ cup honey
Salt and pepper


Cut the fat off of the leg of lamb and open it up, fat side down.

In a bowl mix chopped parsley, oil, paprika, salt and pepper. Smear the parsley mixture all over the inside of the lamb.

Roll the lamb back up and tie it with butcher’s twine or put the netting back on the meat.

Season the meat with salt and pepper and then dry it.

Heat a sauté pan with oil and sear all four sides of the lamb.

Then add a little more oil and the shallots to the pan. Sauté them lightly.

Turn the fire off and add the wine.

Turn the heat to low and simmer the red wine until all the alcohol has evaporated.

Add the honey and the water to the pan.

Place the lamb in the oven and baste it every 10 minutes.

Cook the lamb for 40 minutes for a medium rare.

Remove the netting and cut the lamb, keep the sauce and serve it with the lamb.

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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.