Roast Leg of Lamb with Rosemary

Name: Roast Leg of Lamb with Rosemary
Prep time: 15 min
Cook time: 80 min
Yield: 10
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

⏱️ Ready in 1h 35m 🥄 Prep 15 min 🔥 Cook 1h 20m 👥 10 servings 👁️ 29 views

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

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🔗 Recipe adapted from AllRecipes

#Roasted #Dinner

📊 At a Glance

Prep 15 min

Cook 1h 20m

Serves 10

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 553

% Daily Value*

Total Fat 38.7g 50%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 379mg 16%

Total Carbohydrate 8.1g 3%

Dietary Fiber 0.2g 1%

Total Sugars 7g

Protein 40.7g 81%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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

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

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.