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Perfect Maple Glazed Spring Lamb
Zoey

Perfect Maple Glazed Spring Lamb Recipe Easy Herb Infusion for Flavor

A quick and easy maple glazed spring lamb recipe infused with fresh herbs, perfect for special occasions and casual dinners. The glaze caramelizes beautifully, locking in moisture and flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3-4 lbs boneless spring lamb leg (grass-fed recommended)
  • 2 tablespoons olive oil (for searing)
  • Salt and freshly ground black pepper to taste
  • ⅓ cup pure maple syrup (Grade A Dark Amber recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic, minced
  • 3 fresh sprigs rosemary (leaves removed and chopped finely)
  • 4-5 fresh sprigs thyme (leaves only)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Equipment

  • Skillet
  • roasting pan

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Pat the lamb leg dry with paper towels and season generously with salt and pepper all over.
  3. Heat olive oil in a skillet over medium-high heat. Sear the lamb on all sides for about 3-4 minutes per side until golden-brown.
  4. While searing, finely chop rosemary and thyme leaves. Mix with minced garlic and a pinch of salt, then rub this herb mixture all over the seared lamb.
  5. In a mixing bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar until smooth.
  6. Place the lamb in a roasting pan or keep it in the oven-safe skillet. Brush a generous layer of the maple glaze over the top.
  7. Roast the lamb in the oven for 50-60 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Start checking at 45 minutes to avoid overcooking.
  8. Every 15 minutes, baste the lamb with the maple glaze to keep the surface sticky and caramelized.
  9. Remove the lamb from the oven and let it rest under foil for 15 minutes to allow juices to redistribute.
  10. Slice the lamb thinly against the grain and garnish with fresh parsley.