Name: Roast Leg of Lamb with Rosemary
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Honey - ¼ cup; Garlic, minced - 3 cloves; Chopped fresh rosemary - 2 tablespoons; Prepared Dijon-style mustard - 2 tablespoons; Lemon zest - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Whole leg of lamb - 5 pounds; Coarse sea salt - 1 teaspoon

Ingredients for - Roast Leg of Lamb with Rosemary

1. Honey ¼ cup

2. Garlic, minced 3 cloves

3. Chopped fresh rosemary 2 tablespoons

4. Prepared Dijon-style mustard 2 tablespoons

5. Lemon zest 1 teaspoon

6. Freshly ground black pepper 1 teaspoon

7. Whole leg of lamb 5 pounds

8. Coarse sea salt 1 teaspoon

How to cook deliciously - Roast Leg of Lamb with Rosemary

1 . Stage

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 . Stage

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 . Stage

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.