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Ingredient
Honey, rosemary and lemon roast lamb
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Chef :
Keith VigonHoney, rosemary and lemon roast lamb
Cooking time (excluding marinating) one hour 35 minutes
Ingredient
4 tablespoons
honey
2 tablespoons
Dijon mustard
2 tablespoons
chopped fresh rosemary
4 cloves
garlic
1 teaspoon
fresh ground pepper
1 teaspoon
lemon zest
3 cloves
garlic, minced
2.25 kg
whole leg of lamb
1 teaspoon
coarse sea salt
Cooking instructions
* Step 1
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic.
* Step 2
Mix well and apply to the Lamb,
* Step 3
Preheat the oven to 230°C
* Step 4
Place lamb on a rack in a roasting tin and sprinkle with salt to taste
* Step 5
Bake in the preheated oven for 20 minutes, then reduce the heat to 200°C and roast the 55 to 60 more minutes for medium rare. The internal temperature should be at least 63°C
* Step 6
Let the roast rest about 10 minutes before carving
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