Lamb With Balsamic Honey Sauce Recipe

A friend of Lucy's altered this recipe several years ago — but Lucy agrees it’s better than the original. Watch our Online TV episode to see award-winning culinary personality and cookbook author Lucy Waverman show Lynda how to make this sweet and savoury lamb.

2 tbsp chopped fresh rosemary, or 2 tsp dried
2 tbsp chopped fresh thyme, or 2 tsp dried
2 tsp ground cumin
1 tsp smoked paprika
1/4 cup soy sauce
2 tbsp olive oil
1 boneless leg of lamb, butterflied, about 3 lb. boned (Ask your butcher to butterfly the lamb for you.)
Salt and freshly ground pepper
2 tbsp olive oil

Balsamic Honey Sauce
1-1/2 cups beef stock
2 tbsp balsamic vinegar
2 tbsp soy sauce
1 tsp honey
3 tbsp unsalted butter, cubed
Salt and freshly ground pepper


Step 1: Combine rosemary, thyme, cumin, paprika, soy sauce and oil in a small bowl. Cut lamb into 1-1/2″ chunks and place in a dish. Add marinade to lamb and toss together until lamb is well coated. Marinate in the refrigerator for 3 hours or overnight. Return to room temperature for 1 hour before cooking.

Step 2: Preheat oven to 450°F.

Step 3: Remove lamb from marinade, draining well. Season meat with salt and pepper.

Step 4: Heat a large skillet over high heat. Add oil and heat. Add lamb in batches and brown on all sides, about 2 minutes per side.

Step 5: Place lamb on a baking sheet, setting skillet aside. (This can be done ahead of time, but bring meat to room temperature before roasting.)

Step 6: Roast lamb for 8-10 minutes, or until medium-rare.

Step 7: Return skillet to medium heat while lamb is roasting. Add stock, vinegar, soy sauce, and honey. Bring to a boil and reduce sauce in pan for 10-15 minutes, or until syrupy, scraping up all bits from the bottom of the pan. Remove from heat.

Step 8: Whisk in butter and season with salt and pepper. Place several lamb cubes on each plate and pour some sauce over top.

Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).

Watch Lucy and Lynda demonstrate this recipe in Episode 18 of H&H Online TV.

Photo Lucy Waverman A Year In Lucy Kitchen Book