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Special Easter-time Roast Leg of Lamb recipe needed ...?
The Lamb is marinated in Red wine, Honey, Mustard, Garlic etc. I've misplaced the copy I made of the recipe! Help please?
Thanks for the first 2 replies, but I already found those on the net. This recipe definitely had Red wine as part of the marinade.
2 Answers
- 1 decade agoFavourite answer
* 1/4 cup honey
* 2 tablespoons prepared Dijon-style mustard
* 2 tablespoons chopped fresh rosemary
* 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
DIRECTIONS
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 F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
- Anonymous1 decade ago
INGREDIENTS
* 1/4 cup honey
* 2 tablespoons prepared Dijon-style mustard
* 2 tablespoons chopped fresh rosemary
* 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
DIRECTIONS
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 F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Source(s): Found the recipe at this site http://allrecipes.com/Recipe/Roast-Leg-of-Lamb-wit...
