Sheet Pan Hot Honey Lamb with Onions & Sweet Potatoes

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Total Time: 40 Minutes

Serves: 4

Savor the sensational flavors of our Sheet Pan Hot Honey Lamb with Onions & Sweet Potatoes. Boneless lamb loin is rolled and coated in a tantalizing hot honey glaze, creating a perfect balance of sweetness and heat. Roasted alongside caramelized onions and tender sweet potatoes, this dish is a symphony of flavors and textures. Elevate your dinner table with this easy-to-make yet impressive sheet pan meal.

Ingredients

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Thomas Farms Lamb Loin Roast

⅔ cup hot honey
2 tablespoons olive oil
1 Thomas Farms Lamb Loin Roast (about 1 ½ pounds)
4 red onions (about 1 ½ pounds), cut into wedges
2 sweet potatoes (about 1 ½ pounds),unpeeled and cut into wedges

Instructions

Heat the oven to 425° Stir the hot honey and oil in a small bowl.
Cut the string and unroll the lamb, fat-side up, so it's flat on the work surface. Trim off all but a ¼-inch thick layer of fat. Turn the lamb fat-side down. Season with salt and pepper and brush with 2 tablespoons hot honey mixture. Roll up the lamb and tie with string to secure. Season with salt and pepper and brush with another 3 tablespoons honey mixture.
Place the lamb in the center of a baking sheet. Arrange the onions and sweet potatoes around the lamb. Drizzle the vegetables with the remaining honey mixture and toss to coat.
Roast for 25 minutes or until the internal temperature of the lamb reaches 135° for medium-rare or until desired doneness, stirring the vegetables halfway through the roasting time.
Remove the lamb to a cutting board and cover loosely with foil. Let the lamb stand for 10 minutes before slicing. Serve the lamb with the vegetables.

Make your own hot honey by mixing ½ cup honey with 3 tablespoons sriracha sauce.

Ingredients

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Thomas Farms Lamb Split Breast

⅔ cup hot honey
2 tablespoons olive oil
1 Thomas Farms Lamb Split Breast (about 1 ½ pounds)
4 red onions (about 1 ½ pounds), cut into wedges
2 sweet potatoes (about 1 ½ pounds),unpeeled and cut into wedges

Instructions

Heat the oven to 425° Stir the hot honey and oil in a small bowl.
Cut the string and unroll the lamb, fat-side up, so it's flat on the work surface. Trim off all but a ¼-inch thick layer of fat. Turn the lamb fat-side down. Season with salt and pepper and brush with 2 tablespoons hot honey mixture. Roll up the lamb and tie with string to secure. Season with salt and pepper and brush with another 3 tablespoons honey mixture.
Place the lamb in the center of a baking sheet. Arrange the onions and sweet potatoes around the lamb. Drizzle the vegetables with the remaining honey mixture and toss to coat.
Roast for 25 minutes or until the internal temperature of the lamb reaches 135° for medium-rare or until desired doneness, stirring the vegetables halfway through the roasting time.
Remove the lamb to a cutting board and cover loosely with foil. Let the lamb stand for 10 minutes before slicing. Serve the lamb with the vegetables.

Make your own hot honey by mixing ½ cup honey with 3 tablespoons sriracha sauce.