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
8 hrs 10 mins
Dificult
Medium
Servings
9 hrs 45 mins
Ingredients
Instructions
Mix honey
garlic
rosemary
mustard
lemon zest
and pepper together in a small bowl. Place lamb in a flat dish; rub mixture over lamb. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight.
Preheat the oven to 450 degrees F (230 degrees C). Transfer lamb onto a rack in a roasting pan and sprinkle with salt to taste.
Bake in the preheated oven for 20 minutes
then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (50 degrees C). Let lamb rest for about 10 minutes before carving.
Editor's Note:
USDA recommends cooking all raw lamb steaks
chops
and roasts to a minimum internal temperature of 145 degrees F (63 degrees C) as measured with a food thermometer before removing meat from the heat source.
