Roast Leg of Lamb

prep 10 minutes, cook 60 minutes
× 10
The trick to a really good leg of lamb is to get it as fresh as possible, and to avoid overcooking it. Both will help avoid the overly gamey flavor that some people object to in lamb. Done correctly, though, it makes for a rich and delightful change from beef or pork.

1

  • 5 lb
    leg of lamb
  • ¼ cup
    honey
  • 2 tbsp
    mustard, dijon
  • 1 tsp
    black pepper
  • 3 tbsp
    garlic (minced)
  • 1 tsp
    lemon zest
  • 2 tbsp
    rosemary, fresh (minced)
  • 1 tsp
    salt, coarse
Combine the honey, mustard, pepper, garlic, lemon zest and rosemary in a small bowl. Cover the leg of lamb with the marinade and place in the refrigerator overnight.

2

  • 1 tsp
    salt, coarse
Pre-heat the oven to 450°F. Place the leg of lamb on the rack of a roasting pan, and add enough water to come just below the rack. Sprinkle the roast with salt, and then tent it with foil. Place the roasting pan in the oven to cook until the internal temperature reaches 130°F (about 45 minutes).

3

Remove the foil, and continue to cook until the roast has reached 140°F in the center. Remove the roast from the oven, and allow to rest on a cutting board for 5 minutes before carving.
« Back