Honey Rosemary Roast Leg of Lamb

It’s almost Easter!  Time to start thinking about menus.

What better combination than honey, rosemary, and lamb! This is a delicious recipe, and perfect for any spring dinner.


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.

10 thoughts on “Honey Rosemary Roast Leg of Lamb

  1. JillW says:

    Thanks. Will try this with lamb shanks this weekend.

  2. Sounds absolutely delicious!

  3. mossandivy says:

    I can almost smell it cooking! Thanks for the wonderful recipe.

  4. Yummy, yummy, yummy

  5. Susan says:

    If only I hadn’t just seen this post http://theanxiousgardener.com/2012/03/26/spring-lambs/
    Seriously, I love lamb in all forms, I use rosemary in cooking quite often, the addition of honey is going to send it over the top-Sue

  6. […] Honey Rosemary Roast Leg of Lamb (romancingthebee.com) […]

  7. […] Honey Rosemary Roast Leg of Lamb (romancingthebee.com) Share this:TwitterFacebookLinkedInLike this:LikeBe the first to like this post. This entry was tagged Black pepper, Cook, Cooking, Dijon, Eating, Food, Health, Kosher salt, Mustard, Nutrition, Olive oil, Rack of lamb, Tablespoon.Bookmark the permalink. Leave a comment […]

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