This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
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 :
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.
2. Preheat oven to 450°F (230°C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450°F (230°C) for 20 minutes, then reduce heat to 400°F (200°C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145°F (63°C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
For 8 servings
Amount Per Serving Calories : 790 | Total Fat: 55.4g | Cholesterol: 224mg
