Roasted Leg of Lamb

Roasted Leg of Lamb
(adapted from
1 cup honey
1/4 lemon juice
1/4 cup prepared Dijon-style mustard
1/4 cup rosemary & garlic seasoning
1/2 tablespoon freshly ground black pepper
1/2 tablespoon garlic, minced
3 pounds whole leg of lamb

- In a small bowl, combine all ingredients except lamb. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F (230 degrees C) 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 (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

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