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Roasted Leg of Lamb with Rosemary

Serves 6

Ingredients:

1/4 cup honey
2 tablespoon Dijon-style mustard, prepared
2 tablespoon rosemary, (fresh,chopped)
1 teaspoon black pepper, freshly ground
1 teaspoon lemon zest
3 cloves garlic, minced
5 lbs. leg of lamb, (whole)
1 teaspoon sea salt, (coarse)

Directions:

  1. 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.
  2. Preheat oven to 450 degrees F.
  3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  4. Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. (The internal temperature should be at least 145 degrees F when taken with a meat thermometer.)   Let the roast rest for about 10 minutes before carving.
Season: Spring