Rosemary Roasted Leg of Lamb Recipe

Ingredients

• 0.25 cup honey
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons prepared Dijon-style mustard
• 1 teaspoon lemon zest
• 1 teaspoon freshly ground black pepper
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt

Instructions

1. In a small bowl, combine honey, minced garlic, chopped rosemary, mustard, lemon zest, and black pepper. Place the leg of lamb in a shallow dish and generously rub the mixture all over the surface. Cover tightly with plastic wrap and marinate in the refrigerator for at least 8 hours, or preferably overnight.
2. Preheat your oven to 450 degrees F (230 degrees C). Place the marinated lamb on a rack set inside a roasting pan. Sprinkle the lamb generously with salt.
3. Roast in the preheated oven for an initial 20 minutes to develop a crust, then reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting for another 55 to 60 minutes, or until a meat thermometer inserted into the thickest part of the lamb registers 120 degrees F (50 degrees C) for medium-rare. Allow the lamb to rest for approximately 10 minutes before carving and serving.

Nutrition

• Calories: 553 kcal
• Fat Content: 39 g
• Fiber Content: 0 g
• Sugar Content: 7 g
• Sodium Content: 379 mg
• Protein Content: 41 g
• Cholesterol Content: 157 mg
• Carbohydrate Content: 8 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g