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Malted Glazed Roast Lamb

A classic Australian lamb roast with a malted caramel glaze that enhances browning and adds rich depth of flavour. This centerpiece pairs beautifully with roast vegetables or a fresh autumn salad.

Makes :

6 - 8 serves

Difficulty:

Medium

Preparation Time: 

15 minutes (+ 1.5-2 hours cook time)

Ingredients

  • 1.8–2.2kg lamb leg or shoulder

  • 2 tbsp olive oil

  • 1 tbsp rosemary, chopped

  • 1 tbsp garlic, minced

  • 1 tbsp Saunders’ Malt Extract 

  • 1 tsp Dijon mustard

  • 1 tsp salt

  • ½ tsp pepper

  • ½ cup beef stock

Method

  1. Preheat oven to 180°C. Pat lamb dry and place in a roasting dish.

  2. Mix together the olive oil, rosemary, garlic, Saunders’ Malt Extract, mustard, salt and pepper. Rub generously over the lamb.

  3. Pour the beef stock into the base of the roasting dish.

  4. Roast for 90–120 minutes, basting twice, until the lamb is caramelised and cooked to your liking.

  5. Rest for 10 minutes before carving. 

  6. Spoon the pan juices over the lamb slices and serve. 


Tip: For a deeper glaze, brush an extra teaspoon of Saunders’ Malt Extract over the lamb during the last 10 minutes of cooking.


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