Rosemary Honey Roast Leg of Lamb
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 5 lbs leg of lamb
- 1⁄4 cup honey
- 2 tablespoons prepared Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon ground black pepper
- 1 teaspoon lemon, zest of
- 3 cloves garlic, minced
- 1 teaspoon sea salt or 1 teaspoon kosher salt
directions
- 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

Got a question?
Share it with the community!
Reviews
-
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!
-
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.)
-
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.
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>