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Friday, December 23, 2011

Friday Recipe: Roast Leg of Lamb with Rosemary

In my family this is usually an Easter meal but this year we switched it up a bit. And it's always so delicious I wonder why we don't have it all the time! So this is the recipe I'm making this year for Christmas dinner. You?

Prep Time:15 Min
Cook Time:1 Hr 20 Min
Ready In:1 Day 1 Hr 35 Min

1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutritional Information
Amount Per Serving Calories: 790 Total Fat: 55.4g Cholesterol: 224mg

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