Roast Leg of Lamb with Rosemary

Roast Leg of Lamb with Rosemary

436
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"This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!"

Ingredients

1 d 1 h 35 m {{adjustedServings}} servings 922 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 922 kcal
  • 46%
  • Fat:
  • 64.6 g
  • 99%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 67.9 g
  • 136%
  • Cholesterol:
  • 261 mg
  • 87%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 450 degrees F (230 degrees C).
  3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  4. Bake at 450 degrees F (230 degrees C) 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 (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
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Reviews

436
  1. 588 Ratings

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I read all the reviews prior to making this dish and share the following: I did add the dash of lemon juice and the balsamic vinegar to the marinade as suggested by one reviewer; I also added tw...

Taste buds went to heaven! We used a boneless leg of lamb, just under 7lbs. We added 1/4 c Balsamic vinegar, 1/4 c olive oil, and substituted 1 teaspoon lemon juice in place of lemon zest. We sl...

Very tasty for you lamb lovers! We added a squirt of lemon juice and 1 tbsp. balsalmic vinegar to the marinade. Baked the lamb with the marinade in an oven bag for 2 hours at 300 degrees. It ...