Yield 8 Servings
Prep Time 2 Hours 15 Minutes
Total Time 1 hour 45 minutes
- 5-6 lb boneless leg of lamb (unseasoned)
- 2 cups vinaigrette dressing
- ⅓ cup Nate’s 100% Pure Honey
- 6 cloves garlic, minced
- 5-6 sprigs fresh rosemary
- ¼ cup dijon mustard
- 1 tsp salt
- ½ tsp pepper
Directions
Place lamb in a large zip-seal plastic bag with the vinaigrette dressing. Marinate in refrigerator for two hours. Remove from refrigerator and allow the meat to come to room temperature.
Preheat oven to 450°F. Wipe lamb with a paper towel and place in a roasting pan. Whisk together honey, garlic, rosemary, mustard, salt and pepper. Coat the entire surface of the lamb evenly.
Place lamb in oven. Immediately lower temperature to 350°F and roast until lamb reaches 160-165°F 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°F for medium-rare. Cook time will need to be adjusted based on size and cut of meat.
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