Photo: Christopher Testani; Styling: Carla Gonzalez-Hart
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Serves 6 (serving size: 3 ounces lamb and about 2 tablespoons sauce)

We call for a boneless leg of lamb for convenience; if you'd rather use a bone-in leg, it may take an hour to reach 130°.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 6 ingredients; rub over lamb.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl. Add lamb; cook 10 minutes, turning to brown on all sides. Place pan in oven. Roast at 425° for 20 minutes or until a thermometer inserted in center registers 130°. Remove lamb from pan; let stand at room temperature for 20 minutes. Cut across the grain into thin slices.

Step 4

Heat pan over medium-high heat. Add thyme, dates, and shallot; sauté 2 minutes, scraping to loosen browned bits. Add wine; cook 2 minutes or until syrupy. Add stock; cook until reduced to 1/2 cup. Stir in olives, juice, and honey. Cook 3 minutes or until slightly thickened. Serve sauce with lamb.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

KathrynNC's Review

January 03, 2015
We thought this was a relatively simple recipe with great results. Could not find Merjool dates in our area so we had to use another type. Word of caution on the temperature/timing -- ours was not at 130 by 20 minutes and by the time we checked again it went past 130 a little too far (would have preferred rarer) -- be careful if you don't your lamb too well done. Served with Coriander Carrots and Pan-Seared Potatoes with Spinach and Garlic (both recipes CL Dec 2014).