We added a squirt of lemon juice and 1 tbsp. balsalmic vinegar to the marinade.

Baked the lamb with

the marinade in an oven bag for 2 hours at 300 degrees. It was super tender! Took 2c of the fat
drippings and cooked up a sauce with 1c. milk, 1tbsp cornstarch, rosemary twigs, and 1tsp balsalmic
vinegar, salt/pepper to taste.

I did put an aluminum foil tent on the leg of lamb during the first twenty minutes so it would not
char..I then roasted it at 350 for 1 and 1/2 hours or until my instant read thermometer read 130 (or
medium rare). I added two cups of water to the roasting pan. I read the reviews on this recipe and they
were right on. I marinated it for two days, the taste was fantastic.

We used a boneless leg of lamb, just under 7lbs. We added 1/4 c Balsamic vinegar, 1/4 c olive oil, and
substituted 1 teaspoon lemon juice in place of lemon zest. We slit the roast about an inch deep all over
the top and inserted lots of slivers of fresh garlic; marinated for 2 days and sprinkled with regular salt.
We placed the lamb on a rack in a covered roasting pan, added cut up potatoes and carrots, baked at
350 for 2 hours, basting every 20 - 30 minutes. We didn't need to place marinade in the middle as
others suggested, and also didn't need to add water to the bottom of the pan. We will add at least one
cup of water to make gravy in the future. Moist, flavorful dish! The ingredients were a perfect blend.
 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.

This leg of lamb is slightly spicy, lemony, and at first bite, a little sweet. Honey and lemon is a
fantastic combination and the spices just add to it. As with all roast lamb, it needs time to marinate
properly and takes time to cook.
Ingredients

For the lamb

2.2kg/41b 13½oz leg of lamb
For the marinade
2 tbsp vegetable oil
5 tbsp lemon juice
15g/½oz fresh ginger, peeled and roughly chopped
6 large cloves garlic, peeled and roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
¼tsp red chilli powder
salt, to taste
1 tbsp garam masala
½tsp freshly ground black pepper
2 tbsp water
For the honey rub
100g/3½oz almonds, blanched
100ml/3½fl oz Greek yoghurt
1½ tbsp honey

Method

1. Blend together all the ingredients for the marinade in a blender or food processor.
2. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh
with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the
lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a
minimum of 6-8 hours.
3. For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a
blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey
blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered,
in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking.
4. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath.
Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes,
or until the meat juices run fairly pink when pierced, basting every 20-30 minutes.
5. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten
minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C.
The higher the temperature the more well cooked the meat will be.
6. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the
juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a
vegetable of your choice.