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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 :
- 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
Instructions :
| Prep : 15M | Cook : 10M | Ready in : P1D |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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