Nature Nate's Honey Co, Logo Returns to Home

Rosemary Honey Boneless Leg of Lamb

Herb-crusted racks of lamb with roasted vegetables and a napkin on a wooden table.
This lamb recipe is deceptively easy and an impressive addition to any holiday table.

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
Add Nate's Honey to your cart Checkout on Amazon, this link will open in new window Checkout on Sams Club, this link will open in new window Checkout on Krogar, this link will open in new window Checkout on Target, this link will open in new window Checkout on Instacart, this link will open in new window


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.

Buy Now

Relentless Quality.
Ridiculously Good Taste.
Confidently, the Most Trusted Honey.