Rosemary Honey Roast Leg of Lamb
Elevate your next family feast or holiday gathering with this Rosemary Honey Roast Leg of Lamb, a show-stopping centerpiece that combines bold flavors and aromatic simplicity. This succulent, bone-in leg of lamb is infused with the earthy fragrance of fresh rosemary and garlic, tucked into small incisions for maximum flavor. A luscious glaze made with honey, olive oil, lemon juice, and Dijon mustard caramelizes beautifully in the oven, creating a golden crust that's both sweet and savory. Perfectly roasted alongside tender carrots, potatoes, and onions, this dish is a complete meal that exudes comfort and elegance. With minimal prep time and straightforward steps, this lamb roast is as easy to prepare as it is impressive to serve, whether for a special occasion or a hearty Sunday dinner.
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Recipe Information
Ingredients
- 5 pounds leg of lamb (bone-in)
- 6 pieces fresh rosemary sprigs
- 6 pieces garlic cloves
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 3 cups vegetables (carrots, potatoes, onions) for roasting
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and set it aside on a roasting rack inside a large roasting pan.
Using a sharp knife, make small, 1-inch incisions all over the lamb. Insert a small slice of garlic and a small sprig of rosemary into each incision.
In a small bowl, combine the honey, olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Mix until emulsified.
Rub the honey mixture generously all over the surface of the lamb, ensuring it is evenly coated.
Scatter the chopped vegetables (carrots, potatoes, and onions) around the lamb in the roasting pan. Drizzle the vegetables with a little olive oil and season with salt and pepper.
Place the lamb in the preheated oven and roast for 1 hour and 45 minutes, or until the internal temperature reaches your desired level of doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
Halfway through the cooking process, baste the lamb with the juices in the pan to keep it moist and flavorful.
Once the lamb is cooked to your liking, remove it from the oven and cover loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Carve the lamb into thick slices and serve alongside the roasted vegetables.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 12.1 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 65 mg | 5% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
