Honey Glazed Boneless Lamb Leg

INGREDIENTS

1 New Zealand Spring Lamb – Fresh Boneless Leg
¼ cup honey
3 tbsp butter
3 tbsp dijon mustard
3 tbsp fresh rosemary, stalks removed and finely chopped
1 tsp freshly ground black pepper
1 tsp freshly grated lemon zest
4 cloves garlic, peeled and minced
1 tsp coarse salt

DIRECTIONS  

1. In a small saucepan over medium heat, combine honey, butter, mustard, rosemary, pepper, lemon zest, and garlic; gently simmer for 5 minutes.
2. Dry the lamb with paper towels and brush half of the butter mixture onto all sides of the lamb, wrap in plastic wrap and place in refrigerator and let marinate overnight, refrigerate remaining butter mixture.
3. Preheat oven to 425ºF.
4. Remove lamb from refrigerator 30 minutes before cooking and place on a rack in a roasting pan.
5. Sprinkle with coarse salt and roast for 25 minutes, baste with remaining marinade; reduce heat to 325ºF and continue to cook for an approximate hour or internal temperature of 145ºF – medium rare, 165ºF – well done. (Brush with remaining marinade at 30-minute intervals).
6. Remove from oven, cover with aluminum foil, and let rest for 30 minutes, remove netting, slice, drizzle with pan juices, garnish with fresh rosemary and serve.

Let us know what you think – enjoy!