ROAST LEG OF LAMB WITH ROSEMARY
*Best marinated overnight but if that is not an option, 6 to 8 hours will work.
Ingredients:
1 Leg of Lamb – approximately 8 – 10 pounds
¼ C. Honey
2 T. Prepared Dijon-style Mustard
2 T. Chopped Fresh Rosemary
1 t. Freshly Ground Black Pepper
1 t. Lemon Zest or Juice
3 Cloves Garlic – Minced
1 t. Coarse Sea Salt
Optional for Sauce:
Fig Spread & Half ‘n Half
Directions:
1. In a small bowl, combine the Honey, Mustard, Rosemary, Black Pepper, Lemon Zest & Garlic. (all ingredients except the Sea Salt). Mix well and apply to the Lamb. Cover and Marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F.
3. Place Marinated Lamb on a Rack in a Roasting Pan and sprinkle with Sea Salt to taste.
4. Bake at 450 degrees F for 20 minutes, then reduce heat to 325 degrees F. Baste periodically w/ pan juices. Roast until the internal temperature reaches at least 145 degrees F. when taken with a meat thermometer. Figure approximately 20 to 25 minutes per pound.
5. Let the Lamb rest for about 10 minutes before carving.
OPTIONAL:
6. Thicken the pan juices w/ Half ‘n Half and Fig Spread for a nice sauce
~Medium rare 145 F; Medium 160 F; Well Done 170 F
