Rosemary Honey Roast Leg of Lamb

"Got this in my inbox this morning from I thought that someone might just be looking for this elegant looking and tasty recipe, and, so posted it. Hope it comes in handy for someone, sometime, someday..."
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Ready In:
1hr 35mins




  • Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl.
  • Rub this spice and honey mixture now into the lamb.
  • Cover.
  • Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest.
  • Preheat the oven to 450F (230C).
  • Place lamb on a rack in a roasting pan.
  • Sprinkle with salt to taste.
  • Bake at 450F (230C) for 20 minutes.
  • Reduce heat to 400F (205C).
  • Roast for 55-60 minutes more.
  • There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done.

Questions & Replies

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  1. WeatherednBoston
    My favorite meat is Lamb. I have tried many recipes from the net and this was by far the best recipe for my tastes. The honey was a nice addition to the usual ingredients. I used regular Mustard spice instead of dijon and it came out nice. I also cooked it @ 425 degree first than brought it down to 325 degrees since I had a small 2 lb roast and didnt want it to cook to fast. It only took 1 hour to cook. Thanks!
  2. Baz231
    I tried this as I was looking for an easy way to do a roast. It turned out beautifully and will now be my "standard" roast recipe.
  3. Glassylady
    I have always fixed a leg of lamb for Easter dinner every year. Each year I would look for a new recipe to prepare, that is, until I prepared it this way. Now my family insists that I use this recipe. It is our favorite, by far.
  4. mrsfabicons
    We enjoyed this for Easter Lunch. The marinade had a lovely flavour, though I tweaked it by squeezing the juice from the lemon I zested. I did have trouble with the temperatures and timings though, the intial 20 mins at 450F really scorched the outside of the roast and charred the garlic and herbs. Much basting and a reduction in heat to 350F was necessary to retrieve the situtation and it turned out fine in the end. We had the lamb with roasted med veg (aubergine, courgette, fennel, pepper, red onion, cherry tomatoes, new potaotes drizzled with olive oil and sprinkled with mild smoke Spanish paprika and pepper.)
  5. Nefratori
    I used this for a 3 lb. bone in leg of lamb.I didn't have fresh rosemary on hand, so I used dried. The overnight time let the flavors infuse into the meat.I used a big plastic bag so I could easily turn the meat. The honey gave it a nice touch. There was no need for any other condimints. I set my internal thermometer @ 145F let it sit for 10 min. and it came out very rare. I will make this again.


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