Glazed fingers of breast of lamb

Glazed fingers of breast of lamb


  1. In a small bowl mix all the glaze ingredients together.
  2. Make several slashes on each side of the lamb breast with a sharp knife.  Season.
  3. Preheat the oven to 150°C/300°F/Gas mark 2. and line the base of the oven with foil.
  4. Brush the lamb with the glaze and transfer directly onto the oven rack. Cover with foil and roast slowly for 1 hour 30 mins.
  5. Remove the foil and continue to cook uncovered for a further 10 mins.
  6. Cut the lamb into 3-4 inch thick slices.Pile onto a large plate, drizzle with honey and serve with a green salad.

Recipe from

There are more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.



Marinade a day ahead if time of the essence


2 x 675g (1lb 8oz) unrolled boneless breasts of lamb
For the Glaze:
3tbsp Worcestershire sauce
2tbsp light soy sauce
2tbsp fish sauce
2tbsp runny honey
2tsp red chilli flakes
Extra runny honey, to drizzle


Time: 30 mins
Serves: 6-8
Nutrition: n/a