DIJON ROASTED LEG OF LAMB
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
- ¼ cup honey
- 5 lb whole leg of lamb
- Kosher salt, to taste
Perfectly tender, succulent and delicious! Enjoy this mouthwatering Dijon Roasted Leg of Lamb.
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.
PAIR WITH:
Benton Lane Pinot Noir
Vibrant notes of tart cranberry balanced by warm winter spices, currants and dark cherries.