Yield 8
Prep Time 15 minute prep, 2 hour marinate time
Total Time 1 hour 45 minutes
- 5-6 pound boneless leg of lamb (unseasoned)
- 2 cups vinaigrette dressing
- 1/3 cup Nature Nate’s Raw & Unfiltered Honey
- 6 cloves garlic, minced
- 5-6 sprigs fresh rosemary
- 1/4 cup Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
Place lamb in a large zip-seal plastic bag with the vinaigrette. Marinate in refrigerator for two hours. Remove from refrigerator and allow the meat to come to room temperature. Preheat oven to 450 degrees. Wipe lamb with a paper towel and place in a roasting pan. Whisk together honey, mustard, rosemary, salt, pepper and garlic. Coat the entire surface of the lamb evenly. Place lamb in oven. Immediately lower temperature to 350 degrees and roast until lamb reaches 160-165 degrees on a meat thermometer. There is no need to cover or baste. Serve with a green salad and red potatoes with parsley butter. The pan drippings make a lovely sauce. Let meat rest 10 minutes before carving.
*This recipe is for a boneless leg of lamb. If making a rack of lamb as pictured, rack will need to reach an internal temperature of 140-150 degrees for medium-rare. Cook time will need to be adjusted based on size and cut of meat.
