Roast Leg of Lamb with Rosemary Recipe

Ingredients
<br>- 1/4 cup honey
<br>- 2 tablespoons prepared Dijon-style mustard
<br>- 2 tablespoons chopped fresh rosemary
<br>- 1 teaspoon freshly ground black pepper
<br>- 1 teaspoon lemon zest
<br>- 3 cloves garlic, minced
<br>- 5 pounds whole leg of lamb
<br>- 1 teaspoon coarse sea salt
<br><p></p>Directions
<br>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.
<br>step 2: Preheat oven to 450 degrees F (230 degrees C).
<br>step 3: Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
<br>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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Ingredients
- 1/4 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.
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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