In a mixing bowl, combine the mustard, rosemary, ground black pepper, lemon zest, minced garlic and honey. Mix together well and coat entire leg of lamb. Cover lamb with aluminum foil, place in the refrigerator to marinate overnight.
Preheat oven to 450° F.
Place lamb in a roasting pan and sprinkle with salt.
Place pan in the oven and roast for 20 minutes, then reduce heat to 400° F and roast for an hour, for medium rare. Let the roast rest for about 10 minutes before serving.
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Dijon Roasted Leg of Lamb
Serves 6
Ingredients:
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon zest
3 cloves garlic, minced
1/4 cup honey
5 lb whole leg of lamb
Kosher salt, to taste
Directions:
In a mixing bowl, combine the mustard, rosemary, ground black pepper, lemon zest, minced garlic and honey. Mix together well and coat entire leg of lamb. Cover lamb with aluminum foil, place in the refrigerator to marinate overnight.
Preheat oven to 450° F.
Place lamb in a roasting pan and sprinkle with salt.
Place pan in the oven and roast for 20 minutes, then reduce heat to 400° F and roast for an hour, for medium rare. Let the roast rest for about 10 minutes before serving.
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