Roast Lamb with Sweet Chilli Glaze Roast Lamb with Sweet Chilli Glaze

Roast Lamb with Sweet Chilli Glaze

A simple, but tasty lamb roast using hald a leg of lamb with a home-made sweet chilli glaze.

prep time
20 mins

cook time
2 hours 20 minutes

6 people

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

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


  • 1 x 1.3kg lean carvery or boneless lamb leg joint
  • 2 red onions, peeled and quartered
  • 2 yellow peppers, deseeded and quartered
  • 450g small new potatoes
  • For the Sweet Chilli Glaze:

  • 4 bird’s eye chillies, finely chopped (or remove the seeds for less heat)
  • 4 tablespoons hot water
  • 100g caster sugar
  • 4 tablespoons rice wine vinegar
  • 3 large garlic cloves, peeled and crushed
  • Pinch salt
  • 1-2 teaspoons Thai fish sauce
  • Juice of ½ lime


  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 season.
  3. Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
  4. To prepare the sweet chilli glaze; put all the ingredients in a pan gently bring to the boil, reduce the heat and simmer uncovered for 10-15 minutes.
  5. 40-50 minutes before the end of the cooking time remove the joint from the oven. Remove the rack, add the vegetables in a single layer and place the joint on top. Return to the oven.
  6. 10 minutes before the end of the cooking time brush the glaze over the joint then finish cooking.
  7. Transfer the lamb and the vegetables to a warm platter. Cover and rest for 10 minutes before serving.