Honey-Roasted Lamb Salad

Total Time


  • 6 tablespoons honey
  • 3/4 cup extra-virgin olive oil
  • 4 fresh thyme sprigs
  • 5-6 lb Lamb roast
  • 6 tablespoons red wine vinegar
  • 3 tablespoons water
  • 1/2 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 2/3 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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