Ingredients for Rosemary Honey Roast Leg Of Lamb
- Leg Of Lamb
- 1/4 cup honey
- Dijon Mustard
- Fresh Rosemary
- 1 teaspoon ground black pepper
- Lemon, Zest Of
- 2 cloves minced garlic
- Sea Salt
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How to Make Rosemary Honey Roast Leg Of Lamb
- In a bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons chopped fresh rosemary, 1 teaspoon ground black pepper, 1 tablespoon lemon zest, and 2 cloves minced garlic.
- Rub the honey-spice mixture all over the lamb leg.
- Cover the lamb and refrigerate overnight to allow the flavors to fully develop.
- Preheat oven to 450°F (232°C).
- Place the lamb on a rack in a roasting pan.
- Sprinkle generously with salt to taste.
- Roast at 450°F (232°C) for 20 minutes.
- Reduce oven temperature to 400°F (204°C).
- Continue roasting for 55-60 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare.
- Let the lamb rest for at least 15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
35g
Fat
82g
Carbs
3g
