• 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


  • 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.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  • 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.

Nutritional Information

Amount Per Serving  Calories: 790 | Total Fat: 55.4g | Cholesterol: 224mg Powered by ESHA Nutrient Database Nutritional Information Roast Leg of Lamb with Rosemary Servings Per Recipe: 7 Amount Per Serving Calories: 790

  • Total Fat: 55.4g
  • Cholesterol: 224mg
  • Sodium: 541mg
  • Total Carbs: 11.6g
  •     Dietary Fiber: 0.2g
  • Protein: 58.2g