Ingredients
10
10 servings
- •0.25 cup honey
- •3 cloves garlic, minced
- •2 tablespoons chopped fresh rosemary
- •2 tablespoons prepared Dijon-style mustard
- •1 teaspoon lemon zest
- •1 teaspoon freshly ground black pepper
- •5 pounds whole leg of lamb
- •1 teaspoon coarse sea salt
Instructions
- Mix honey, garlic, rosemary, mustard, lemon zest, and pepper together in a small bowl. Place lamb in a flat dish; rub mixture over lamb. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight.
- Preheat the oven to 450 degrees F (230 degrees C). Transfer lamb onto a rack in a roasting pan and sprinkle with salt to taste.
- Bake in the preheated oven for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (50 degrees C). Let lamb rest for about 10 minutes before carving.
Nutritional Facts
Per 10 servings
- Calories: 553
- Carbohydrate: 8g
- Fat: 39g
- Fiber: 0g
- Protein: 41g
- Sugar: 7g
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