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Honey-Roasted Lamb Salad

December 26, 2009

Sliced lamb is presented atop a simple, elegant salad. A perfect first course or a light main course. This salad has become our family’s traditional Christmas Day meal. We love it and are ready for something delicious but simple to prepare.

I ‘used to’ not care for lamb but this salad changed everything. Maybe it’s the dressing, maybe it’s not overcooking the meat…but not only do I love it, my kids do too! Served with bread, a side course of pasta, rice or our favorite mushroom dish and we’ve got plenty of room for dessert!

Honey-Roasted Lamb Salad
  • 6 tablespoons honey
  • ¾ cup extra-virgin olive oil
  • 4 fresh thyme sprigs
  • 5-6 lb Lamb roast
  • 6 tablespoons red wine vinegar
  • 3 tablespoons water
  • ½ cup pine nuts, lightly toasted
  • Salad greens
  1. Preheat oven to 400°F.
  2. Combine honey, 3 tablespoons oil, and thyme in heavy small saucepan.
  3. Stir over low heat until just warm. Remove from heat.
  4. Pour ⅔ of honey mixture into small bowl.
  5. Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl.
  6. Roast lamb 12 minutes; brush with remaining honey mixture from bowl.
  7. Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, time will vary depending on size of your roast and desired level of doneness.
  8. Transfer lamb to cutting board; let sit for 10-15 minutes before cutting into slices.
  9. Meanwhile, add vinegar, water, and remaining olive oil to honey mixture in saucepan. Stir over low heat until just warm; discard thyme sprigs. Season with salt and pepper.
  10. Cut lamb into slices. Divide salad greens among plates. Top each serving with lamb slices, sprinkle with pine nuts and drizzle warm dressing over and serve warm.

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{ 7 comments… read them below or add one }

1 Elle March 23, 2011 at 2:31 pm

Looks beautiful, Barbara! Very fresh and light!


2 santafetraveler December 23, 2010 at 10:17 am

Looks great and sounds healthy- we’ll have to try it, we do a lot of salad dinners. But Christmas day here had it’s own traditions.


3 bunkycooks April 3, 2010 at 7:12 pm

This is beautiful! I need to have some friends over for dinner to enjoy a larger piece of lamb. It is a wonderful dish for entertaining.


4 Angela@spinachtiger December 29, 2009 at 3:04 pm

Oh, this looks awesome. Even if pinenuts are $30 a pound now.
P.S. I also don’t like mint anything, except that ice cream.


5 Creative Culinary December 29, 2009 at 3:51 pm

Thank goodness for Costco…although I haven’t figured a price per lb I’m assuming that bag I buy is much less. I’ve never done mint with lamb; no particular reason…we just started making this and it’s our go to lamb dish!


6 jen December 29, 2009 at 1:53 pm

oh my gosh…the lamb looks so juicy & delicious!!! I could almost TASTE it!!!


7 Creative Culinary December 29, 2009 at 3:52 pm

I have some leftovers!


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