Roast Leg of Lamb with Rosemary

SUBMITTED BY: JMASS PHOTO BY: LynnInHK

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

PREP TIME	15 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Day 1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

READ REVIEWS (202)

DIRECTIONS

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 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.

Wine Tip

Try with a California red wine like Cabernet Sauvignon or Merlot.

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REVIEWS

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Reviewed on Dec. 26, 2003 by SUE WEBB-SMITH

I read all the reviews prior to making this dish and share the following: I did add the dash of lemon juice and the balsamic vinegar to the marinade as suggested by one reviewer; I also added two cups of water to the pan when I roasted the lamb. I followed the advise to cover loosely with a foil "tent" and cooked the meat for 20 minutes at 450, turning it down to 350 for 1 hour before putting the heat up to 400, removing the foil and continued to cook for a further 10 - 15 minutes. Roast was medium; I would cook about 10 minutes less at 350 to have a medium rare roast. As also suggested I took all the marinade (cooked with the roast), added a little red wine and red currant jelly. The roast was left to rest for 10 minutes and carved before serving with the sauce poured over. It was absolutely delicious. Sue from Richmond Hill

47 users found this review helpful

Reviewed on Dec. 26, 2003 by K. SEELYE

Very tasty for you lamb lovers! We added a squirt of lemon juice and 1 tbsp. balsalmic vinegar to the marinade. Baked the lamb with the marinade in an oven bag for 2 hours at 300 degrees. It was super tender! Took 2c of the fat drippings and cooked up a sauce with 1c. milk, 1tbsp cornstarch, rosemary twigs, and 1tsp balsalmic vinegar, salt/pepper to taste. A superb sauce/gravy for the lamb. We'll use this recipe again!

27 users found this review helpful

Reviewed on Apr. 14, 2003 by Cookeratheart

I too followed the advice of another member and put all the ingredients in the blender. Then I took a pastry brush and "painted" it on the roast. I think this made it much easier to handle. A couple of problems I had. I watched the time very closely but the top of the roast did burn. I beleive that this roast is cooked at too high of a temperature. Normal roasting time is lower temp (325) for 2 1/2 hours. I think that is what I will do next time as my roast would not cook through and I finally ended up lowering the temperature (because the top was burning) and I let it cook another hour. Other than that, I thought the marinade was pretty good.

24 users found this review helpful

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