Leg of Lamb with Honey Rosemary Marinade-(Bone-In, 11lbs)

Leg of Lamb with Honey Rosemary Marinade-(Bone-In, 11lbs)

Intro: This was a great success this Christmas! The lamb was just amazing! You can create the perfect center-piece for your next holiday or social event. Take time with lamb to make it right. If you rush it, it might get too tough. Be gentle like a lamb and it will be an eye-opening dinner dish. Be blessed in your pursuit to make the ultimate leg of lamb! 

Ingredients: 

1 11LB bone-in leg of lamb, trim the fat and membrane 

1/4 Cup Honey 

2-3 Tablespoons Dijon-style Mustard

2-3 Tablespoons FRESH ROSEMARY, chopped (Purchase a full package)

1 Tablespoon Ground Pepper 

1 Half Lemon squeezed 

3 Cloves garlic, chopped

1 Teaspoon Salt 

2 Tablespoons Olive Oil 

{Please use a roasting pan similar to this one: http://goo.gl/z2aPB}

I have included many pictures of step by step directions so you can visually see the process of cooking the leg of lamb. Scroll down to view these photos. 

Directions: 

In a mixing bowl add the honey, mustard, rosemary, pepper, lemon juice, garlic, and salt. Stir it around well and mix it into a thick consistency. Place to the side. 

Unwrap the leg of lamb, pat down dry with paper towels. Score the top of the leg of lamb into a diamond pattern about 1/4" thick into the lamb. Wash your hands thoroughly. Next, take the marinade and spread across the the entire leg of lamb with your hands. Push some of the garlic and fresh rosemary into the crevices. Spread the marinade all over. Chop some fresh rosemary and sprinkle all over the top of the marinade for extra robust flavor. Now, place the leg of lamb onto a large cookie dough sheet and cover with plastic. Add a foil cover on top of the plastic at the main part of the meat. (See photo) Refrigerate 24hrs. 

Take lamb 1hr prior to cooking out of fridge and let it return to room temperature. Preheat the oven to 450degrees F. Place the lamb onto the roasting pan, now smile because its going to be a glorious day after you finish cooking it! Next, pour the olive oil slowly all over the top of the lamb. Try to get it into the crevices again. Place the pan into the oven and cook for 15-20minutes at 450deg F. Turn down the heat to 350deg F and cook for 1hr 50 minutes. Check with meat thermometer at thickest part of the meat, for an internal temp of about 150-160deg F. That should give it a medium to medium-well meat finish. Turn down temperature again to 325deg F and cook remaining 15 minutes at this temperature. Turn heat off and let lamb sit in oven for 5 minutes. Take out the lamb and let it sit on top of oven for 20-30 minutes so the juices flow and cook internally well. Cover a small foil tent over the lamb to hold the heat in a little bit. ENJOY! SERVE! 

Plating Directions: 

Place leg of lamb onto large serving plate. Take the fresh rosemary sprinkle all over the lamb again. Grab the remaining stems of fresh rosemary and create a 3 prong look in the middle of the lamb, see photo below. Peel 7-10 garlic cloves whole. Place them around the plate for a unique finish and a flowing aroma. Finally, take the roasting pan juices at the bottom of the pan and scoop them out with a small metal ladle. Pour gentle on top of the lamb for a moist finish. SERVE! 

Feed Back is Welcomed! Enjoy! 

Frozen Leg of Lamb 11lbs- From Australia

Purchased at Restaurant Depot

http://www.restaurantdepot.com/

Honey-Rosemary Marinade 

Pat down with paper towels 

Score the top of the lamb in a diamond shape 1/4" into

top of the meat. 

Spread the marinade all over the lamb.

Cover with plastic wrap. 

Place into fridge over night and cover with foil on top

of thickest part of meat. 

Place into roasting pan and drizzle olive oil.

When its done cooking. Delicious! 

Juicy leg of lamb meat! 

Decorating the Leg of Lamb! 

I love it!