Sunday, April 15, 2007

Rosemary and Honey Glazed Leg of Lamb

Rosemary and Honey Glazed Leg of LambInstead of ham or turkey for our Easter dinner we have lamb. It's different, it's fun and it smells heavenly (though I didn't always think so, I used to hate the smell of lamb--I was a fool, what can I say?).

Here's the recipe for this year's roast:

1 boneless leg of lamb (on the smallish side, but still about four pounds)

for the marinade:
1/4 cup honey
2 tablespoons Dijon mustard
3 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon coarse sea salt

Combine all the marinade ingredients and mix thoroughly, then in a greased roasting pan pour the marinade over the lamb, covering it completely and even brushing the marinade into the cracks. In fact, I cut off the elastic ties that hold the roast together because I hate the way the crust comes off when you remove the string after roasting.

Cover with plastic wrap and let the roast set overnight.

Let the roast sit for an hour before roasting and preheat the oven to 450 degrees. Roast meat for 15 minutes then turn the temperature down to 375 and continue roasting for another 55-60 minutes, bringing the internal temperature to 145 degrees. Let the roast stand for 10-15 minutes after it comes out of the oven so the juices can set, then carve and serve (mine is pictured with a side of olive and Parmesan couscous).

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12 comments:

JC Thomasin said...

That sounds amazing.

janet said...

Not fawned of eating lamb, was never exposed to it much growing up. Recipe and photo looks yummy. Now if I can remember this recipe if I ever do make it.

Poppy Fields said...

With a recipe like that, you could live in France. We always have lamb for Easter lunch.

my4kids said...

Ohh I am craving a good leg o lamb right now. That looks scrumptius! Wonder if I could convice hubby to have another Easter dinner??

Barry Pike said...

I have stolen this recipe and intend to give it a whirl later this week. It looks and sounds GREAT!

Stie said...

And you say you're not a gourmet...PULEEZE. You walk circles around the best cooks I know!

Le laquet said...

My favourite ... also fab with anchovies, they don't taste fishy just savoury. I also have to admit to liking cold lamb. I know not many people do because it's quite fatty - there's never a lot left anyway!!

Marie N. said...

Roast leg of lamb was my favorite growing up. I'd ask for it every year on my birthday. I'll have to try the marinade. In the past I've always had mint jelly with the roast.

Coach J said...

Never, ever had lamb. Maybe I need to try it....

la bellina mammina said...

YUMMY! My turn to come over for dinner!

binkytown said...

Wow. That looks amazing. All I got was a lousy gristly plate of ham!

Joyful Days said...

I think it sounds wonderful--but I would have to convince my hubs--nothing with honey for my honey. We do lamb for our Passover. Maybe I can do this for friends. Couscous, Yum!!!