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!

Roast Leg of Lamb with Rosemary
  • 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

    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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