Monday, February 25, 2013

Roast Leg of Lamb with Rosemary Review!

 Roast Leg of Lamb with Rosemary

This lamb is so delicious and so easy to make. The marinade smells so good. Keep an eye on your internal temperature and it will come out perfect. I wanted mine done just a little bit more 

than medium rare so I cooked mine to 156, then let it rest for 10 minutes. Picture below.  It could not have been any better. Delicious. If you have never made lamb, but always wanted to, this is your recipe.  


Put honey in bowl

Add mustard

 Add black pepper   

Add lemon juice or zest
(I used juice)

Add garlic

and rosemary

Put over lamb and refrigerate overnight
(I started with lamb that was seasoned with pepper and herbs.)
It was the only lamb they had. I still used everything except the salt)
It smells amazing

Put in pan and pour extra sauce over it
(Next time I will wait and put the sauce 
in toward the end)

Cook for 20 minutes at 450
(I am cooking mine for 10. I only have a pound and a half
for Don and I)
Turn oven down to 400 for 55-60 minutes. 
(I cooked mine for 30 minutes and it was perfect)

Let it rest for 10 minutes 

  recipe makes 6 to 8 servings

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

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.

I put it with sweet corn on the cob and Roasted Brussel Sprouts



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