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Roast Leg of Lamb with Rosemary

4

585 min

Roast Leg of Lamb with Rosemary

Roast Leg of Lamb with Rosemary Photo 1

Time

585 min

Serving

10 persons

Calories

553

Rating

4.00★ (725)

Cuisine

Author: Victoria Buriak
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey, and lemon zest. Be prepared for many requests for seconds!

Ingredients

  • honey: 0.25 cup
  • garlic: 3 clove (minced)
  • fresh rosemary: 2 Tbsp (chopped)
  • prepared Dijon-style mustard: 2 Tbsp
  • lemon zest: 1 tsp
  • black pepper: 1 tsp (freshly ground)
  • whole leg of lamb: 5 pound
  • coarse sea salt: 1 tsp

Metric Conversion

Stages of cooking

Roast Leg of Lamb with Rosemary Photo 21
Roast Leg of Lamb with Rosemary Photo 32
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  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.
    Roast Leg of Lamb with Rosemary Photo 2
  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.
    Roast Leg of Lamb with Rosemary Photo 3
  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.
    Roast Leg of Lamb with Rosemary Photo 4

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