Rosemary Boneless Leg of Lamb

Write Review

6
Servings

15m
Prep Time

65m
Cook Time

1h 20m
Ready In

Recipe: #7685

January 17, 2013

recipe by:
Derf

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Derf

"MMM Delicious tender Lamb roast ! Calls for fresh rosemary, i had to use dried, but it turned out sooo delicious. Next time i will try the fresh. Marinated overnight for wonderful flavour and tenderness! (The basic recipe came from a JMASS of Allrecipes, tweeked to our liking; thanks for a "do again" lamb roast.)"

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (403 g)
Calories 1011.6
Total Fat - 75.9 g
Saturated Fat - 36.9 g
Cholesterol - 249.5 mg
Sodium - 712.2 mg
Total Carbohydrate - 13.1 g
Dietary Fiber - 0.4 g
Sugars - 11.7 g
Protein - 65.7 g
Calcium - 56.7 mg
Iron - 5.9 mg
Vitamin C - 1.6 mg
Thiamin - 0.5 mg

Step 1

In a small bowl combine the honey, mustard, rosemary, black pepper, lemon zest and juice and minced garlic; whisk together well. Put lamb roast into a large sealable bag; pour marinade over and seal bag removing as much air as possible. Massage the lamb through the bag until all sides and opening are well covered. Place in fridge to marinate overnight; Turn bag and massage occasionally.

Step 2

Preheat oven to 450f degrees. Place lamb roast on a rack in a roaster; massage marinade all over being sure to get it into all crevices; sprinkle with sea salt to taste.

Step 3

Roast lamb on middle rack in oven at 450f degrees for 20 minutes; reduce heat to 400f degrees and roast a further 45 minutes for medium rare. Remove to warm platter; cover and let rest for 10 minutes before carving.