Roast Leg of Lamb with Rosemary

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Description

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Ingredients

  • ΒΌ 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

Instructions

  1. Mix honey
  2. garlic
  3. rosemary
  4. mustard
  5. lemon zest
  6. and pepper together in a small bowl. Place lamb in a flat dish; rub mixture over lamb. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight.
  7. Preheat the oven to 450 degrees F (230 degrees C). Transfer lamb onto a rack in a roasting pan and sprinkle with salt to taste.
  8. Bake in the preheated oven for 20 minutes
  9. then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (50 degrees C). Let lamb rest for about 10 minutes before carving.

Prep Time: 15 mins

Cook Time: 1 hr 20 mins

Total Time: 1 day

Servings: 10

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