Never Fail Leg of Lamb

Never Fail Leg of Lamb

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"This is a favorite lamb recipe, proven time and time again to be a reliable fabulous dish. Great for rainy days when outdoor grilling unappealing. Everything cooks in one pan and makes a complete meal. Superb for entertaining. We always serve with multi-grain baguette slices to enjoy the vegetable juices. Just do not plan on any left-overs!"
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6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. In small food processor mix leaves from 2 sprigs of rosemary, Dijon mustard, balsamic vinegar, 4 cloves garlic, 1/2 tsp salt, and 1/4 tsp fresh ground pepper. Set aside.
  2. Trim excess fat from leg of lamb and place in a large roasting pan.
  3. In large bowl, combine tomatoes, Spanish onion slices, remaining 5 cloves of garlic crushed, olive oil, 1/4 cup of the honey, and salt and pepper to taste. Mix well.
  4. Spread evenly the rosemary mustard paste over the visible leg of lamb (not the underneath).
  5. Spoon the tomato mixture around the leg of lamb.
  6. Tuck remaining rosemary sprigs and thyme sprigs evenly up against leg of lamb. Drizzle the lamb with remaining 1/4 cup honey.
  7. Towards end of preparation time, preheat oven to 450 degrees. Roast for 20 minutes, then reduce oven temperature to 350 degrees and continue roasting for 1 to 1.25 hours, until meat thermometer reaches 130 degrees for medium rare. Place lamb on cutting board and cover with aluminum foil and allow to rest for 10-15 minutes. Discard herb stems and return tomatoes to oven to keep warm.
  8. Slice and arrange lamb on plates. Spoon tomato, onions and pan juices over lamb. Serve with bread or baguette to soak up all the wonderful sauce.