|LAMB ROAST PRIOR TO CARVING|
1/4 cup honey
2 tbsp dijon mustard
2 tbsp fresh chopped rosemary
Pepper to taste
1 tbsp fresh lemon zest
3 tsp minced garlic
3 pound lamb roast
Salt to taste
In a small bowl, combine honey, pepper, lemon zest, garlic and rosemary. Mix well and rub all over both sides of the lamb.
Cover and marinate in the refrigerator overnight.
Remove from fridge about 30 minutes prior to cooking.
Preheat oven to 450 degrees F.
Place lamb in oiled roasting pan and sprinkle with salt.
Bake at 450 for 15 minutes. Reduce heat to 400 and roast another 35-40 minutes. The internal temperature should be about 145 for medium rare. I don't like it that rare. 150 internal temperature resulted in a medium roast.
Wait 10 minutes before carving.
I served with sweet mashed potatoes and hericot verts.
Recipe for mashed sweet potatoes is here: Mashed Sweet Potatoes and for the hericot verts is here: hericot verts
|CARVED LAMB ROAST|
|DINNER IS SERVED|
Adapted from Allrecipes.com