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Perfect Maple Glazed Spring Lamb Recipe Easy Herb Infusion for Flavor

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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.

Ingredients

Scale
  • 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 rosemary sprigs (leaves removed and chopped finely)
  • 4–5 fresh thyme sprigs (leaves only)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

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.

Notes

Use a meat thermometer to ensure perfect medium-rare doneness. Baste every 15 minutes to prevent the glaze from burning. If glaze starts to burn, reduce oven temperature or tent lamb with foil. Fresh herbs are preferred over dried for best flavor. Rest lamb for 15 minutes before slicing to keep it juicy. The recipe is naturally gluten-free and dairy-free. Variations include substituting maple syrup with low-carb sweetener for keto, adding mint or sage for seasonal flavor, or adding soy sauce for umami.

Nutrition

Keywords: maple glazed lamb, spring lamb recipe, herb infused lamb, easy lamb recipe, maple syrup glaze, roasted lamb, holiday lamb, gluten-free lamb recipe, dairy-free lamb recipe

Find it online: https://avabake.com/perfect-maple-glazed-spring-lamb-recipe-easy-herb-infusion-for-flavor/