Nothing tastes better than this simple yet tasty roasted lamb shoulder with Coolibah Herbs rosemary and 2 Bees honey.
Ingredients (serves 4)
• 1.5kg easy-carve leg of lamb
• 4 garlic cloves, sliced
• 3 sprigs fresh rosemary, cut into 2cm lengths
• 1 onion, sliced
• 1/3 cup 2Bees honey
• 1 cup chicken stock
Preheat oven to 220°C. Use a sharp knife to make 12 slits in the top of the lamb. Insert a slice of garlic and a small sprig of rosemary into each slit. Scatter onion slices over the base of a lightly greased roasting pan. Sprinkle over remaining garlic and rosemary. Place the lamb onto the bed of onions. Heat redcurrant jelly in a small saucepan and brush over lamb. Season lamb with salt and pepper. Roast for 15 minutes, then reduce heat to 180°C. Pour in stock. Roast for another hour (for medium) or until cooked to your liking. Remove from oven, cover loosely with foil and rest for 15 minutes before carving.
Instead of onion cut your favourite vegetables (such as potato, beetroot, pumpkin) and roast with your lamb.