Roast Leg of Lamb

For Christmas I made roast leg of lamb for the first time. Never got around to posting this, so here it is!

It was delicious. Bought a boneless cut (which lessens the roasting time). And paired it with a nice pinot noir. Used the drippings as a thin gravy sauce.

Who’s hungry?


1/4 cup honey

Dash balsamic vinegar

2 tablespoons prepared Dijon-style mustard

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh tarragon

1 teaspoon freshly ground black pepper

1 teaspoon lemon zest

3 cloves garlic, minced

5 pounds whole leg of lamb

1 teaspoon coarse sea salt


1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

2. Preheat oven to 450 degrees Fahrenheit

3. Place lamb on a rack in a roasting pan, cover with foil. Bake at 450 degrees Fahrenheit for 20 minutes, then reduce heat to 350 degrees and roast for 45 to 50 more minutes for medium rare. Remove the foil and continue to cook for 10 minutes at 400 degrees.

4. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.


Tags: , ,

Categories: Main dish, Meat


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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