Wednesday, April 27, 2011

Easter Lamb Marinade

I enjoy a good leg of lamb, especially at Easter. I know it's an acquired taste, but I really, really like lamb. This marinade is relatively easy, and it got a lot of compliments. The gravy was very tasty, and only needed a little salt and pepper.


1/4 C honey
2 Tbl prepared Dijon-style mustard
2 Tbl chopped fresh rosemary
1 tsp freshly ground black pepper
1 tsp lemon zest
3 cloves garlic, minced
5 lbs whole leg of lamb
1 tsp coarse sea salt
5-7 potatoes, washed and quartered

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 covered roasting pan fat side up and sprinkle with salt to taste. Place potatoes around lamb.

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.

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