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Roasted Leg of Lamb with Rosemary
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A deliciously easy to prepare recipe, giving you a fantastic meal.
|1/4 cup honey|
|2 tablespoon Dijon-style mustard, prepared|
|2 tablespoon rosemary, (fresh,chopped)|
|1 teaspoon black pepper, freshly ground|
|1 teaspoon lemon zest|
|3 cloves garlic, minced|
|5 lbs. leg of lamb, (whole)|
|1 teaspoon sea salt, (coarse)|
- 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.
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F 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 when taken with a meat thermometer.) Let the roast rest for about 10 minutes before carving.
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