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"This Shoulder of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!" Original Recipe uses Lamb Leg." |
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| INGREDIENTS |
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1/4 cup honey |
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2 tablespoons prepared Dijon-style mustard |
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2 tablespoons chopped fresh rosemary |
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1 teaspoon freshly ground black pepper |
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1 teaspoon lemon zest |
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3 cloves garlic, minced |
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2.5 Kg whole Shoulder of lamb |
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1 teaspoon coarse sea salt |
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Original recipe yield: 6 to 8 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour 20 Minutes
Ready In: 1 Day 1 Hour 35 Minutes
Servings: 7 |
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| 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. |
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