Roast Leg of Lamb with Rosemary

Roast Leg of Lamb with Rosemary

439
JMASS 0

"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 servings 922 cals
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Original recipe yields 6 servings

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Nutrition

  • 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

439
  1. 593 Ratings

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Most helpful

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...

Most helpful critical

I too followed the advice of another member and put all the ingredients in the blender. Then I took a pastry brush and "painted" it on the roast. I think this made it much easier to handle. A ...

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 ...

My first attempt at lamb. It was fabulous. I did put an aluminum foil tent on the leg of lamb during the first twenty minutes so it would not char..I then roasted it at 350 for 1 and 1/2 hours o...

made this recipe for easter dinner. my wife didn't want me to do it because it wasn't her mothers recipe. she only eats lamb one day a year and wanted it to be good. she loved it even though it ...

I too followed the advice of another member and put all the ingredients in the blender. Then I took a pastry brush and "painted" it on the roast. I think this made it much easier to handle. A ...

Wow. This was my first roast lamb, and it was spectacular! I made it for Easter dinner and it was perfectly caramelized on the outside, and pink and juicy and tender on the inside, with such a w...

Great, I cooked mine in an oven bag to enhance the flavour and avoid the marinade burning. Have made this several times.

Lamb is a favorite around our household, but had always been reserved for dinners at restaurants. I was nervous about cooking lamb, but not anymore. This lamb was wonderful, it marks the first t...