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Rosemary Roasted Leg of Lamb

Serves 8 | 

A dish fit for a king.



Ingredients:

5 lb whole leg of lamb
2 tablespoons chopped fresh rosemary
2 tablespoons prepared Dijon-style mustard
1/4 cup honey
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
Coarse sea salt, to taste

Directions:

  1. In a small bowl, combine the rosemary, mustard, honey, black pepper, lemon zest and minced garlic. Mix well and coat the leg of lamb. Cover, place in the refrigerator and allow to marinate overnight.
  2. Preheat oven to 450° F.
  3. Place lamb on a rack in a roasting pan and sprinkle with salt.
  4. Bake for 20 minutes, then reduce heat to 400° F and roast for one hour, for medium rare. Remove from the oven, transfer leg of lamb to a cutting board and let rest for 10 minutes before carving.
Rosemary Roasted Leg of Lamb
Serves 8
5 lb whole leg of lamb
2 tablespoons chopped fresh rosemary
2 tablespoons prepared Dijon-style mustard
1/4 cup honey
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
Coarse sea salt, to taste
  1. In a small bowl, combine the rosemary, mustard, honey, black pepper, lemon zest and minced garlic. Mix well and coat the leg of lamb. Cover, place in the refrigerator and allow to marinate overnight.
  2. Preheat oven to 450° F.
  3. Place lamb on a rack in a roasting pan and sprinkle with salt.
  4. Bake for 20 minutes, then reduce heat to 400° F and roast for one hour, for medium rare. Remove from the oven, transfer leg of lamb to a cutting board and let rest for 10 minutes before carving.
Season: Winter
Course: Dinner
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Rosemary Roasted Leg of Lamb

Serves 8

Ingredients:

5 lb whole leg of lamb
2 tablespoons chopped fresh rosemary
2 tablespoons prepared Dijon-style mustard
1/4 cup honey
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
Coarse sea salt, to taste

Rosemary Roasted Leg of Lamb

5 lb whole leg of lamb
2 tablespoons chopped fresh rosemary
2 tablespoons prepared Dijon-style mustard
1/4 cup honey
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
Coarse sea salt, to taste

Directions:

  1. In a small bowl, combine the rosemary, mustard, honey, black pepper, lemon zest and minced garlic. Mix well and coat the leg of lamb. Cover, place in the refrigerator and allow to marinate overnight.
  2. Preheat oven to 450° F.
  3. Place lamb on a rack in a roasting pan and sprinkle with salt.
  4. Bake for 20 minutes, then reduce heat to 400° F and roast for one hour, for medium rare. Remove from the oven, transfer leg of lamb to a cutting board and let rest for 10 minutes before carving.

Rosemary Roasted Leg of Lamb

Serves 8
  1. In a small bowl, combine the rosemary, mustard, honey, black pepper, lemon zest and minced garlic. Mix well and coat the leg of lamb. Cover, place in the refrigerator and allow to marinate overnight.
  2. Preheat oven to 450° F.
  3. Place lamb on a rack in a roasting pan and sprinkle with salt.
  4. Bake for 20 minutes, then reduce heat to 400° F and roast for one hour, for medium rare. Remove from the oven, transfer leg of lamb to a cutting board and let rest for 10 minutes before carving.
Season: Winter

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