Roast Leg of Lamb with Rosemary

Ingredients

  • ¼ cup honey
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 5 pounds whole leg of lamb
  • 1 teaspoon coarse sea salt
  • Directions

  • Step 1

    In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

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  • Step 2

    Preheat oven to 450 degrees F (230 degrees C).

  • Step 3

    Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

  • Step 4

    Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

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