#3 Leg of Lamb

I am a lamb lover I must say. I never had it much growing up but in the past three years it has become one of my favorite meats. I purchased two lambs from a local farmer so it should be a tasty treat.  Buy local!!



  • One 7- to 8-pound leg of lamb—Bone in
  • 1/2 cup rosemary leaves, minced
  • 1 teaspoon thyme leaves
  • 3 garlic cloves, finely chopped
  • 2 tablespoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup lavender honey
  • Salt
  • Freshly ground black pepper
  1. Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
  2. Generously season the outside of the lamb roast with salt, rubbing it into the meat. Set the lamb on a wire rack in a roasting pan. Add 1 cup of water to the pan. Turn down the oven to 375° and roast the lamb for about 1 1/2 hours, until an instant-read thermometer inserted in the center of the meat registers 130°; it should register 150° near the bone. Let the lamb rest for 15 minutes, then remove the string, slice and serve.

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