Maple Syrup and Orange Glazed Lamb Maple Syrup and Orange Glazed Lamb

Maple Syrup and Orange Glazed Lamb

A tasty whole leg lamb joint glazed with maple syrup and orange juice.

prep time
5 mins

cook time
1 hour

6 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes


  • 1.3kg whole lean lamb leg or half leg joint
  • 3 tablespoons freshly chopped mint
  • 2 tablespoons maple or golden syrup
  • 2 tablespoons fresh orange juice
  • For the gravy:

  • 1 tablespoon plain or sauce flour
  • 600ml good, hot lamb stock


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Place the joint on a chopping board and make several slits on both sides. Season and stuff the mint into the slits.
  3. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven to the preferred, calculated cooking time, basting with any rich meat juices.
  4. 15-20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze by mixing together the maple (or golden) syrup and orange juice.
  5. When the lamb is cooked transfer to a platter, loosely cover with foil. Retain the contents of the roasting tin for the gravy.
  6. Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 2 tablespoons of any rich juices. Place the roasting tin over medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
  7. Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
  8. Serve the lamb with roast potatoes, Brussels sprouts and the gravy.