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Rosemary Boneless Leg of Lamb

Here's how you make Rosemary Boneless Leg of Lamb
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  • Servings: 6
  • Prep: 15m
  • Cook: 65m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 5 pound whole boneless leg of lamb
  • 1/4 cup honey
  • 2 tablespoons Dejon mustard
  • 2 tablespoons fresh rosemary (chopped, or 1 tablespoon dried rosemary)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon course sea salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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