Rosemary Honey Roast Leg Of Lamb
3 stars based on 5 reviews
By the have-a-go cook View all 28 recipes
Related categories
Main Course, Other, Rosemary Honey Roast Leg of Lamb, easter,
Ingredients
- 5 Lbs Leg of Lamb
- ¼ Cup Honey
- 2 Tbls Dijon Mustard
- 2 Tbls Chopped Rosemary
- 3 Crushed Garlic Cloves
- ½ Lemon Lemon Zest
- Salt and Pepper to Taste
Method
- 1. Combine honey, mustard, rosemary, ground black pepper, lemon zest and garlic in a bowl.
2. Rub into the lamb.
3. Cover and leave to marinate, refrigerated, overnight.
4. Preheat the oven to 220C.
5. Place lamb on a rack in a roasting pan.
6. Sprinkle with salt to taste.
7. Bake for 20 minutes.
8. Reduce heat to 195C.
9. Roast for a further 55-60.
Keep an eye on lamb because cooking times will vary depending on whether you like well done, medium rare or rare lamb.
Recent Comments Add your comment
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Oh yum.... Oh that really does look good! Getting peckish just looking at that picture.
by couteaux on Wed Jul 9 2008 reply to this comment
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Looks gorgeous. Will definitely try this.
by svenson67 on Tue May 19 2009 reply to this comment
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Made this a couple of weeks ago and it was lovely. I'd advise be very generous with the marinade so you've got plenty to smother over the lamb when serving.
by Joeybear on Fri Oct 16 2009 reply to this comment
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Sounds YUMMY!Will do this dish tonight.
by barnsleygirl1 on Sat Mar 27 2010 reply to this comment
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Was looking for a nice marinade for leg of lamb and found this - have just prepared this and will leave to marinade overnight. The marinade smells absolutely delicious, can't wait to try it.
by Sansash on Sat Apr 3 2010 reply to this comment
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I have to say I was disapointed with this. It smelt delicious whilst cooking but the flavour of the marinade completely overtook the lamb and I had to throw most of it away. You also couldn't use the marinade to pour over the lamb while serving as suggested above because there was far too much fat in it from roasting the meat. Might be okay for anyone who likes a strong flavour of herbs, no votes from my family though sorry.
by Sansash on Wed Apr 21 2010 reply to this comment
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A delicious way to eat lamb