Roast Leg of Lamb with Rosemary

Contributed by Jeanne of Logan, UT

 Ingredients

• 1/4 cup honey or agave
• 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/agave, 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 degress C) when taken with a meat thermometer.  Let the roast rest for about 10 minutes before carving.

Consider this marinade not for "flavor" as Lau meats are superb, but for its nutritional value!
Rosemary helps protect the good "omega-3 fats from damage during cooking, so they retain
their healthful benefits. Black pepper improves absorption of vitamins and phytonutrients.
Lemon zest has constituents that have been shown to control cholesterol, and may even help
in cancer chemoprevention.