Friday, December 25, 2015

Honey, Rosemary & Lemon Roast Lamb

4 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
4#  boneless 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 fridge overnight.
Preheat the oven to 450.
Place lamb on a rack in a roaster and sprinkle with salt to taste.
Bake in the preheated oven for 20 minutes, then reduce heat to 400 and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 140. Let the roast rest for about 10 minutes before carving.

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