Honey, rosemary and lemon roast lamb

Cooking time (excluding marinating) one hour 35 minutes

This dish takes marinating overnight but is well worth it, so make large portions as you will certainly get requests from more. This will serve about 6 to 8 people

Cooking time (excluding marinating) one hour 35 minutes

This dish takes marinating overnight but is well worth it, so make large portions as you will certainly get requests from more. This will serve about 6 to 8 people

Keith Vigon @cook_4574654

United Kingdom

Cooking time (excluding marinating) one hour 35 minutes

This dish takes marinating overnight but is well worth it, so make large portions as you will certainly get requests from more. This will serve about 6 to 8 people

Cooking time (excluding marinating) one hour 35 minutes

This dish takes marinating overnight but is well worth it, so make large portions as you will certainly get requests from more. This will serve about 6 to 8 people

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Ingredients

4 tablespoonshoney
2 tablespoonsDijon mustard
2 tablespoonschopped fresh rosemary
4 clovesgarlic
1 teaspoonfresh ground pepper
1 teaspoonlemon zest
3 clovesgarlic, minced
2.25 kgwhole leg of lamb
1 teaspooncoarse sea salt

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Steps

1

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic.
2

Mix well and apply to the Lamb,
3

Preheat the oven to 230°C
4

Place lamb on a rack in a roasting tin and sprinkle with salt to taste
5

Bake in the preheated oven for 20 minutes, then reduce the heat to 200°C and roast the 55 to 60 more minutes for medium rare. The internal temperature should be at least 63°C
6

Let the roast rest about 10 minutes before carving