Roast Leg of Lamb with Rosemary

Name: Roast Leg of Lamb with Rosemary
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 10 servings
Cuisine: French, Greek, British
Ingredients: 1 tsp Black Pepper; 1 tsp Coarse Sea Salt; 2 tbsp Dijon Mustard; 1 tsp Dried Lemon Peel; 2 tbsp Fresh Rosemary; 3 cloves Garlic; 0.25 cup Honey; 5 lb Leg of Lamb

Dinner 🍽️Lunch 🥪 French 🇫🇷Greek 🇬🇷British High-Protein 💪Low-Carb Low-Sodium Gluten-Free Paleo 🦴Carnivore 🥩Halal 🕌Kosher ✡️Clean Eating

This roast features a leg of lamb infused overnight with rosemary, garlic, Dijon, honey, and lemon zest, yielding succulent meat with a fragrant, savory-sweet crust. Roasted hot, then finished at a steady temperature, it turns out tender and juicy with a bright herbal note—perfect as a holiday centerpiece or for an elegant dinner with guests.

Prep15 mins
Cook1 hr 20 mins
Serves10
DifficultyMedium

1

Combine honey, garlic, rosemary, mustard, lemon zest, and pepper in a small bowl.
2

Place the lamb in a flat dish and rub the mixture over the lamb.
3

Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
4

Preheat the oven to 450 degrees F (230 degrees C).
5

Move the lamb onto a rack in a roasting pan and sprinkle with salt to taste.
6

Bake in the preheated oven for 20 minutes.
7

Reduce the heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare.
8

An instant-read thermometer inserted into the center should register at least 120 degrees F (50 degrees C).
9

Let the lamb rest for about 10 minutes before carving.