Seasoned Roasted Leg of Lamb
A simple seasoned entrée that’s perfect for Easter.
Serves 6 |
|5 lb whole leg of lamb |
|1/4 cup honey |
|2 tablespoons prepared Dijon-style mustard |
|2 tablespoons chopped fresh rosemary |
|1 teaspoon freshly ground black pepper |
|1 teaspoon lemon zest |
|3 cloves garlic, minced |
|1 teaspoon coarse sea salt |
- In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450° F.
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake for 20 minutes, then reduce heat to 400° F and roast for 55 to 60 more minutes for medium rare. Let the roast rest for about 10 minutes before carving.