How to Make Roast Leg of Lamb with Rosemary | Lamb Recipe | Allrecipes.com

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: oregano

Dried rosemary is more accessible and less expensive.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner and chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is a budget-friendly option.

In a small bowl, add 1/4 cup of honey, 2 tbsp of Dijon mustard, and 1 teaspoon of freshly ground black pepper.

Chop 2 tbsp of fresh rosemary and add it to the bowl.

Zest one whole lemon and add 1 teaspoon of lemon zest to the marinade.

Squeeze in lemon juice to help tenderize the meat and add acidity.

Chop 3 cloves of garlic and add it to the marinade.

Stir the marinade ingredients together and set aside.

Place a 5 lb whole leg of lamb into a large baking dish and pour the marinade on top.

Rub the marinade into the lamb using your hands.

Cover the lamb and marinate it in the refrigerator overnight.

Preheat your oven to 450°F.

Place the meat on a rack in the roasting pan and sprinkle it with 1 teaspoon of coarse sea salt.

Roast the lamb in the oven for 20 minutes.

Reduce the heat to 400°F and roast for another 55 to 60 minutes.

Check the internal temperature; it should reach about 145°F for medium rare.

If the lamb is getting too brown, place a loose piece of foil over it.

Take the roast out of the oven and let it rest for at least 10 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens