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roast leg of lamb with rosemary

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Roast Leg of Lamb with Rosemary

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

Direction

  1. Mix honey, garlic, rosemary, mustard, lemon zest, 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.
  2. 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.
  3. Bake in the preheated oven for 20 minutes, 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.

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