Herb-Baked Lamb with Charoset Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb leg roasted with fresh herbs and finished with a sweet, spiced charoset glaze inspired by traditional Passover flavors. This Middle Eastern-inspired lamb recipe, ready in about 110 minutes, pairs lamb leg, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 6 Middle Eastern cuisine 480 cal/serving

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Ingredients

3 lbs lamb leg
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
4, minced garlic cloves
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 cup (mixture of grated apples, walnuts, cinnamon, and red wine) charoset
2 tbsp honey

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a small bowl, combine 3 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper to create a herb paste.
Step 2: Rub the herb paste all over the 3 lb lamb leg, ensuring even coverage. Place the lamb on a roasting rack in a shallow pan.
Step 3: Roast the lamb in the preheated oven for 1 hour 15 minutes, basting every 20 minutes with pan juices.
Step 4: In a small saucepan over low heat, combine 1 cup charoset and 2 tbsp honey, stirring until warmed and slightly thickened, about 5 minutes.
Step 5: During the last 10 minutes of roasting, brush the lamb generously with the charoset glaze, returning it to the oven to finish cooking and develop a caramelized glaze.
Step 6: Remove the lamb and let it rest for 15 minutes before slicing to allow juices to redistribute.