A roast lamb on a weeknight—sound ambitious? Not with this recipe. Twenty minutes of prep, one roasting pan, and you get something that truly feels like a holiday feast.
Ingredients :
- Roast Lamb — Shoulder or rack, the choice is yours involving the occasion and budget. The shoulder is fattier, tastier, and more forgiving if overcooked. The rack is more tender and expensive. For 600 g and four people, both work very well with this recipe.
- Honey — Choose a honey with a bit of character: chestnut, buckwheat, or forest honey. A light acacia honey will disappear during cooking—it adds sweetness without leaving character. The goal is for it to remain present after forty-five minutes in the oven so you can really taste it.
- Rosemary — Fresh is preferred, but dry also works. Fresh holds up better to heat and releases a more powerful scent. If using dry, reduce the quantity slightly to avoid bitterness.
- Potatoes — Choose a waxy variety: Charlotte, Amandine, or Ratte. Floury ones like Bintje will crumble during the Hasselback slicing before they even reach the oven. Waxy is non-negotiable here.
