Roast Leg of Lamb with Rosemary

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


Recipes · Meat and Poultry · Lamb · Leg


Prep Time: 15 mins
Cook Time: 1 hrs 20 mins
Total Time: 9 hrs 45 mins
Additional Time: 8 hrs 10 mins
Servings: 10

Ingredients

Ingredients List

  • ΒΌ 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


Directions

  1. 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.

  2. 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.

  3. 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.


Nutrition Facts (per serving)

Nutrition Facts
553 Calories
39g Fat
8g Carbs
41g Protein


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